BAKE, EAT REPEAT!

Tutti-frutti pavlova

My earliest memory of these cakes was at the local Asian supermarket where they came wrapped in see-through plastic showing off their vibrant colours.

Serves 8 • Ready in 1 hr 25 mins, plus cooling

for the meringue:

4 medium egg whites
250g caster sugar
1tsp white vinegar
2tsp cornflour
1tsp vanilla extract butter, for lightly greasing the tray

for the tutti-frutti cream:

350ml double cream
3tbsp icing sugar
1tbsp cornflour
100g glacé cherries, chopped
100g pistachios, roughly chopped
100g mixed peel

for the decoration:

25g dark chocolate shavings

1 Preheat the oven to 150°C/Gas 2 and lightly grease a baking tray.

2 Using a pencil, trace around a 25cm plate onto baking paper and flip it over onto the greased baking tray. Make sure the paper sticks so it doesn’t flap in the oven.

3 For the meringue, add the egg whites to a bowl and whisk until soft peaks start to form, then slowly add the sugar a spoonful at a time, allowing the crystals to melt. As soon as you have used all the sugar and you have stiff peaks, add the vinegar, cornflour and vanilla and whisk one last time to incorporate. Spoon or pipe the meringue into the circle on the baking paper, as neatly or roughly as you like. Create a slight indent in the centre, where your cream will sit.

Bake in the oven for 1