INGREDIENTS

3 egg whites; 180g caster sugar; 1 tsp cornflour; 1 tsp white wine vinegar Filling: 325ml double cream; 1 banana; 3 Crème Eggs

METHOD

1. Preheat the oven to 120°C/100°C fan/gas ½. Line a large baking sheet with baking parchment.

2. Put the egg whites in a large clean mixing bowl and whisk with a hand-held whisk until they form stiff peaks. Add the sugar a spoonful at a time, whisking well between each addition adding the cornflour and vinegar with the last spoonful of sugar and whisk until the meringue is thick and glossy.

3. Spread the meringue in an egg shape on the baking sheet approx. 20cm x 25cm creating sides and a dip in the middle, create swirls in the top of the sides with the back of a spoon.

4. Bake in the oven for one hour until crisp but not coloured. Turn off the oven and wedge open the oven door a little with a tea towel and leave the pavlova to cool in the oven for an hour – this stops the meringue from cracking as it cools.

5. Meanwhile, make the Crème Egg drizzle. Heat 25ml of the double cream in a small saucepan, add one chopped Crème Egg and heat until melted and bubbling slightly.

6. Remove from the heat and beat until smooth, pour into a bowl and leave to cool completely.

7. Take the meringue out of the oven, peel off the baking parchment and place on serving plate.

8. Put the remaining cream in a mixing bowl and whisk with a hand-held whisk until soft peaks form. Pile into the centre of the meringue case, top with slices of banana and the remaining two Crème Eggs chopped into pieces, finish with the Crème Egg sauce drizzled over.