smashed pavlova with m u lbe rri e s and r oasted r aspbe rry jam

Serves: 8-10 i n G r e d i ent s

225ml egg white (about 6 eggs, but measure carefully), at room temperature 330g caster sugar 1 ½ tsp white vinegar 375ml single cream 200g mulberries (or your favourite berry) Micro baby mint leaves*, to serve Icing sugar, for dusting Roasted raspberry jam: 500g raspberries 165g caster sugar 1 vanilla pod, split and seeds scraped out

method

1 Preheat oven to 220°C/fan 200°C/ Gas Mark 7. To make the jam, place the raspberries, sugar, vanilla pod and seeds in a small roasting pan and toss to combine. Bake, stirring occasionally, for 25–30 minutes or until thickened. Allow to cool completely. Remove the vanilla pod.

2 Reduce the oven temperature to 150°C/ Fan 130°C/gas Mark 2. Place the egg white in the bowl of an electric mixer and whisk on high speed until stiff peaks form. Add the sugar, 1 tablespoon at a time, whisking for 30 seconds, before adding more. Scrape down the sides of the bowl. Whisk for a further 6 minutes or until glossy. Add the vinegar and whisk for 2 minutes. Line a baking tray with non-stick baking paper. Place spoonfuls of the meringue on to the tray to make a rough 22cm round. Reduce the oven temperature to 120°C/fan 100°C/gas Mark 1-2 and bake for 1 hour. Turn the oven off and allow the pavlova to cool completely in the oven with the door closed.

3 Place the cream in a clean bowl of the electric mixer and whisk until stiff peaks form. Place the meringue on a large serving plate and gently crush with the back of a large spoon. Top with the cream and drizzle with the roasted raspberry jam. Sprinkle with the mulberries and mint leaves and dust with icing sugar to serve.