Mulled fruit Pavlova

SERVES 6-8 ! PREP 30 mins ! COOK 1 hr 30 mins ! EASY

4 egg whites, room temp 200g caster sugar

FOR THE MULLED FRUIT SAUCE 150g raspberries

25g caster sugar

1 Schwartz mulled wine sachet 600ml double cream

½ tsp Schwartz cinnamon handful fresh berries, to decorate pinch icing sugar, for sprinkling

1 Heat oven to 110C/90C fan/gas ¼. Line two flat baking trays with baking parchment and set aside.

2 Put the egg whites in a mixing bowl and use an electric whisk to beat at a medium speed until light, fluffy and stiff. Add the sugar a spoonful at a time, then beat at a high speed until combined – and the mixture is glossy. Beat in the cinnamon.

3 Dab a little meringue mixture onto the trays and use it to stick the baking parchment down. Spread the meringue over the parchment on one tray, making peaks, and keep the other one flatter to make the top and bottom of the Pavlova. Put the trays in the oven for 1 hr 15 mins, or until the meringue is crisp.

4 While the meringue is cooking, put the raspberries, sugar,

25ml water and mulled wine sachet in a small saucepan and cook over a low heat. Crush the berries with the back of a spoon and simmer until the fruit is completely broken down and the mixture is thick.

Leave to cool.

5 Once the sauce has cooled, remove the mulled wine sachet and strain in a sieve, using a spatula or the back of a spoon to press the sauce through and adding a little water to loosen if necessary. 6 When you’re ready to serve, whip the cream and cinnamon to soft peaks. 7 To assemble, fold the mulled fruit sauce through the cream. Spread half onto the base of the meringue, then place the other meringue gently on top. Finish with the rest of the cream, a handful of fresh berries and a dusting of icing sugar.