PAVLOVA STACK FOR TWO

SERVES 2 PREP 20 MINS COOK 40 MINS

Preheat oven to slow, 150°C. Lightly grease and line two oven trays with baking paper. Mark 2 x 12cm circles on paper. In a large, clean bowl, using an electric mixer, beat 2 egg whites until soft peaks form. Gradually add ½ cup caster sugar, 1 tbsp at a time, beating until sugar dissolves and foam is stiff and glossy. Beat in 2 tsp cornflour, ½ tsp lemon juice and ¼ tsp pink food colouring. Spoon mixture onto trays, using circles as a guide. Bake 10 minutes. Reduce oven to very slow, 120°C, and bake 30 minutes. Turn off oven. Cool pavlova in oven, with the door ajar, to fully dry out. Meanwhile, in a small bowl of an electric mixer, beat 300ml tub cream, 2 tbsp icing sugar and 1 tsp vanilla extract until soft peaks form. Fill pavlova with cream. Scatter with raspberries, pistachios and rose petals, and drizzle with warmed raspberry jam.