SALTED CARAMEL PAVLOVA (Serves 12)

IngredIents: 16 large eggs; 300g golden caster sugar; 200ml double cream; 400g Greek yoghurt; 1tsp vanilla paste; 40g 70% dark chocolate; 400g strawberries, raspberries and blueberries

For the salted caramel sauce: 100g golden caster sugar; 50g oz unsalted butter, cubed; 5tbsp double cream; Pinch of sea salt flakes

For weaning: Serve very young children some of the fruit mashed up with a little Greek yoghurt.

Older children: Try a slice of the pavlova without caramel sauce.

MethOd:

1. Preheat the oven to 200°C/gas mark 2 and line a large baking sheet with greaseproof paper.

2. Crack the eggs and separate the whites from the yolks. Whisk the egg whites at high speed until they form stiff peaks. With the whisk running, add sugar a spoonful at a time. Keep whisking for eight minutes until the meringue is glossy.

3. Tip the meringue onto your prepared baking sheet and form into a 23cm circle. Transfer to the oven and bake for 1.5 hours then turn off the oven and leave the pavlova inside for at least two hours.

4. To make caramel sauce put the sugar in a pan and melt over a medium heat. Add the butter and whisk to combine. Add the cream and whisk. Leave to cook for another two minutes, then set aside to cool. Add a pinch of sea salt to the caramel and stir. Set aside.

4. Whisk the double cream until it forms peaks, then fold in the yoghurt and vanilla paste. Put the pavlova on a plate, then spoon the cream and yoghurt mixture over the top. Chop the fruit and spoon that over, then drizzle over the caramel sauce. Drag the blade of a sharp knife over the chocolate to create shavings, then sprinkle over the pavlova. Slice and serve.