Valentine Pavlova

Set the oven to 130°c.

This meringue recipe is for a 9″ round pavlova; I created a heart shape roughly the same area on non stick baking parchment and put it onto a heavy baking sheet.

Whisk the egg white until stiff, (when you remove the whisk the meringue holds its shape in a peak) add the sugar a third at a time whisking between each addition to peak. Fold in the sieved cornflour, vinegar and vanilla essence.

Spoon out onto the baking parchment and spread to within ½” of the edges as it will expand and rise as it cooks. Cook for 1 ¼ – 1 ½ hours until the outside starts to colour and becomes crisp, test the middle with gentle pressure, it should be slightly soft.

Put on a cooling rack for a few minutes then peel off the paper. If it cracks don’t worry. Whilst the meringue is cooking prepare your chosen fruit. Whip the cream until thick and spread over the base then arrange the fruit.

It can be completed in advance as the cream creates a barrier from any fruit juices and the outside of the meringue stays crisp.

Tip: A vanilla pod stored in a packet of caster sugar offers a great alternative to using essence when the two ingredients are combined in a recipe.