ON THE COVER

8 large eggs, size 7

2 cups caster sugar

1 teaspoon vanilla extract

2 teaspoons lemon juice

1 tablespoon cocoa (I used Valrhona)

¼ teaspoon each ground cinnamon and cloves

TO SERVE

2 cups cream 250 grams mascarpone

1 teaspoon vanilla paste

2 punnets raspberries

Gilded Mini Meringues (recipe opposite)

3 tablespoons purchased dulce de leche small spray-free purple flowers, edible gold stars and dust for garnish Preheat the oven to 120°C (not fan bake). Draw 2 x 20cm circles on two sheets of baking paper.

Grease 2 flat baking trays and place the paper ink-side down on top.

Whisk the egg whites to soft peaks then gradually beat in the sugar, 2 tablespoons at a time. Keep whisking until the sugar has fully dissolved and the meringue is very thick and glossy.

Using a large metal spoon, fold in the vanilla and lemon juice. Transfer half the meringue to another bowl. Combine the cocoa and spices in a small bowl.

Sift a little of the cocoa over the top of one bowl of meringue then fold in to just marble it through.

Spoon large dollops inside the circle on the baking paper. Continue to sift the cocoa and fold and scoop the meringue into the circle until all the mixture is used. Smooth over any gaps so all the meringue is touching.

Repeat with the remaining meringue and cocoa to make a second pavlova.

Bake for 2 hours until the outside and base are crisp. Turn off the oven and leave the meringue inside to cool completely. The meringues can be made 2 days ahead. Wrap the whole tray in two layers of plastic wrap to keep them fresh and crisp.

TO SERVE: Whisk the cream, mascarpone and vanilla together to soft peaks. Don’t over-whisk or it will curdle. Transfer half the cream to another bowl. Crush 1 punnet of raspberries with a fork and gently fold into one bowl of the cream to make pink streaks.

Place one meringue on a serving plate and dollop over the raspberry cream.

Top with the 2nd meringue. Dollop the 2nd bowl of cream on top and garnish with the remaining whole raspberries and mini meringues. Drizzle over the dulce de leche if using then add the flowers and edible gold garnishes. SERVES 8-10