RASPBERRY PAVLOVA WITH BASIL AND LEMON CURD

Preparation 40 minutes Cooking 1 hour Serves 6-8 Sitting on a bed of soft vanilla meringue and cream, basil’s slightly sweet yet peppery flavour goes well with refreshing lemon and the tang of fragrant raspberries.

6 medium egg whites 300g white caster sugar 1 tsp cornflour 1 tsp white wine vinegar 1 tsp vanilla extract 175ml double cream 1 tbsp icing sugar, sifted 175g full-fat plain yogurt 250g fresh raspberries small basil leaves, to garnish FOR THE BASIL AND LEMON CURD 75g unsalted butter 225g caster sugar juice and zest of 2 large lemons 2 large handfuls of basil 3 medium eggs, beaten 1 Heat the oven to 140°C (120°C fan oven) gas mark 1. Line a 40cm x 30cm baking sheet (or one of similar dimensions) with baking parchment.

2 Whisk the egg whites until stiff. Gradually whisk in half of the caster sugar until thickened and glossy, then fold in the rest with a large metal spoon, followed by the cornflour, vinegar and vanilla.

3 Spread the mixture onto the baking sheet, swirling it slightly higher at the edges – it doesn’t have to be perfect as peaks and troughs add to the rustic charm.

4 Bake for 1 hour until the meringue is crisp on the outside and peels away easily from the paper. Leave to cool in the oven with the door slightly ajar for 30 minutes. Transfer to a wire rack.

5 Meanwhile, make the curd. Put the butter, sugar, lemon juice and zest and basil in a heatproof bowl set over a pan of gently simmering water. When the butter has melted, pour in the eggs and cook for about 20-25 minutes until thickened, stirring often. Take care not to overheat as it may curdle. Strain through a sieve into a bowl, discarding the basil, and leave to cool (leftover curd can be poured into a sterilised jar, stored in the fridge and eaten within one week).

6 Carefully slide the meringue onto a serving plate or board. Whip the cream with the icing sugar until it just holds its shape. Fold in the yogurt. Dollop alternate spoonfuls of cream and lemon curd on to the meringue (you won’t need all of the curd), then swirl together using a skewer or the point of a knife. Scatter with the raspberries and basil leaves. Serve at once.