Pavlova with raspberries, pomegranate & lychees

Serves 6-8 Ingredients

4 large egg whites, at room temperature

Pinch of salt

225g caster sugar

2 tsps cornflour

1 tsp white wine vinegar ½ tsp vanilla extract

For the filling

400ml cream

50g icing sugar

1 vanilla pod, split in half lengthways and seeds scraped out

Finely grated rind of 2 limes 150g fresh raspberries 100g lychees, peeled and stoned (or used canned) 100g pomegranate seeds

Method

1 Pre-heat the oven to 150°C (300°F/gas mark 2). Line a baking sheet with nonstick baking paper and draw a 23cm circle in pencil, then flip the paper over so that the pencil side is facing down.

2 Put the egg whites and salt in a large clean bowl and whisk into stiff peaks. Slowly add the sugar onethird at a time, whisking well between each addition, until the meringue is stiff and shiny. Sprinkle in the cornflour, vinegar and vanilla extract, then fold in gently with a metal spoon.

3 Pile the meringue onto the circle you drew on the paper and make a deep hallow in the centre. Put in the oven and reduce the heat to 120°C (250°F/gas mark ½). Bake for 1½ hours, until a very pale brown but still a little soft in the centre. Turn off the oven, leave the door ajar and allow to cool completely.

4 To make the filling, whip the cream in a bowl with the icing sugar, vanilla seeds and half of the lime rind until thickened and just holding its shape.

5 To serve, peel the paper off the pavlova and carefully transfer to a serving plate or cake stand. Pile on the whipped cream and arrange the raspberries and lychees on top, then sprinkle over the pomegranate seeds and decorate with the lime rind and serve straight to the table in all its glory.