Cookbook

All the highlighted words in this recipe for chocolate and banana pavlovas can be found in our wordsearch grid. The remaining unused letters in the finished grid will spell out the profession of Anna Pavlova, the woman after whom the original dish was named.

METHOD

Preheat the oven to Gas Mark 2, 300˚F (150 ˚ C). Line a baking sheet with nonstick baking PARCHMENT. For the meringue, whisk the egg whites with an ELECTRIC whisk until stiff. Add the caster sugar a TABLESPOON at a TIME, WHISKING well after each ADDITION until the mixture is stiff and GLOSSY. Whisk in the CORNFLOUR and VINEGAR, THEN gently fold in the chocolate drops. Spoon onto the baking sheet in six heaps. Spread out to make 3in (8cm) mounds, making a small dip in the centre of each. Bake for 45-55 minutes until crisp and pale golden in colour. COOL on a wire RACK before peeling off the LINING PAPER. For the filling, whip the DOUBLE CREAM until soft peaks START to form. Place the chocolate SPREAD in a SAUCEPAN and HEAT GENTLY until runny. Spoon the cream onto the PAVLOVAS, PILE the BANANA slices on top, and drizzle over the CHOCOLATE spread. Serves 6.