Mulled winter berry pavlova

Serves: 8-12 Preparation time: 25 minutes Cooking time: 4 hours

For the meringue

6 large egg whites

300g caster sugar A pinch of salt

1 tsp white-wine vinegar

For the mulled fruit compote

100ml mulled red wine

200g golden caster sugar

200g blackberries

150g pitted cherries (tinned are fine)

100g blackcurrants

100g redcurrants

For the yoghurt cream

400ml double cream

400ml full-fat Greek yoghurt

2 tbsp icing sugar

1 tsp cornflour

Preheat the oven to 60°C fan/140°F. Line 2 large baking sheets with parchment paper. Place a large plate upside down on the sheets and draw a circle around them.

Whisk the egg whites in a large clean bowl on a medium speed until they form medium peaks.

Mix the caster sugar and salt together and add, a tablespoon at a time, to the egg whites. Turn the whisk up high and beat until the sugar has been absorbed and the egg whites are glistening – this will take

3-4 minutes. Finish by whisking in the vinegar.

● Spoon half the mixture on to each baking tray and gently spread out to fill the circle, leaving a little lip around the edge of each.

● Bake for 3 hours then turn the oven off. Leave the meringues in the oven for a further hour.

● Meanwhile, heat the mulled wine and the golden caster sugar in a large saucepan until it has become a light syrup.

● Add all the fruit and simmer for about 15 minutes or until just thickening. Allow to cool.

● Whisk the cream, yoghurt, icing sugar and cornflour together until silky-soft peaks form.

● Spread half the yoghurt cream over one layer of meringue followed by half the cooled mulled winter fruit.

Place the second meringue on top then repeat with the yoghurt cream and the mulled winter fruit.