* '''For the meringue'''
* 4 Egg whites (150g)
* 250g Caster sugar
* 1 teaspoon White wine vinegar
* 1 teaspoon Cornflour
* 1 teaspoon Vanilla extract
* '''For the Chantilly cream'''
* 350ml Double cream
* 70g Icing sugar
* 1½ teaspoons Vanilla extract
* '''To finish'''
* 500g soft Fruit, washed and stalks removed
* 20g Flaked Almonds

===Method===
* '''For the meringue'''
* Using a dinner plate as a guide cut out a circle of Baking Parchment.
* Whisk the Egg whites until they form stiff peaks.
* Whisk in the Sugar, 1 tablespoon at a time, until the Meringue looks glossy.
* Whisk in the Vinegar, Cornflour and Vanilla.
* Spread the Meringue on the circle of Greaseproof paper, creating a crater by making the sides higher than the middle.
* Bake for 1 hour, then turn off the heat and let the pavlova cool completely inside the Oven.
* '''For the Chantilly cream'''
* Whisk all of the ingredients in a chilled bowl until it has thickened.
* Do not over-whisk or you will end up with sweet Butter.
* Cover the bowl and keep in the Fridge until needed.
* '''To finish'''
* Using an Ice cream scoop or spoon, arrange dollops of the Chantilly Cream in a circle on the outer edge of the flat bit of the Meringue base.
* Pile up the Fruit in the gap in the centre.
* Sprinkle the Cream with flaked Almonds and serve.
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