Raspberry & pistachio pavlova

There’s a surprise layer of raspberry and cream filling inside this spectacular pavlova. The base can be made in advance and stored in an airtight container for two days, but don’t assemble the pavlova until you need it.

SERVES 8-10 PREP 30 mins plus cooling COOK 1 hr MORE EFFORT V 4 egg whites, at room temperature

250g caster sugar

¼ tsp vanilla extract

1 tsp white wine vinegar

1 tsp cornflour, sifted pinch of fine sea salt

For the topping

400ml double cream

2 tbsp caster sugar

250g full-fat natural yogurt

200g raspberries

50g raw shelled pistachio nuts, roughly chopped small handful of mint leaves icing sugar, for dusting 1 Heat oven to 150C/130C fan/gas 2. Line two baking sheets with parchment. 2 Ensuring the bowl is clean and grease-free, whisk the egg whites in a stand mixer or using an electric whisk until they begin to form stiff peaks. Gradually add the caster sugar, one tbsp at a time, whisking continuously until you have stiff, glossy peaks. This may take up to 6 mins. Whisk in the vanilla extract, vinegar, cornflour and salt.

3 Using a metal spoon, spread half the mixture onto one of the prepared baking sheets, shaping it into a circle approx 20cm (8in) in diameter, making a slight dip in the middle. Repeat on the second baking sheet. Bake the meringues for 1 hour, then turn off the oven, leaving the meringues in the oven for 20 mins. Remove from the oven and leave to cool completely.

4 Whisk the cream with the caster sugar until soft peaks form. Stir in the yogurt. Place one disc of meringue on a serving plate, top with half the cream mixture and a handful of the raspberries. Place the second disc of meringue on top, spoon over the remaining cream and scatter over the remaining raspberries, pistachios and mint. Dust with icing sugar and serve.

GOOD TO KNOW gluten free

PER SERVING 377 kcals • fat 25g • saturates 14g • carbs 34g • sugars 33g • fibre 1g • protein 5g • salt 0.2g