Smashed Pavlova with Roasted Strawberry Jam

Serves 8-10

225ml egg whites (about 6 eggs)

330g caster sugar

1 1/2 tsp white vinegar

375ml cream

200g blackberries

Icing sugar, for dusting

Baby mint leaves, to serve

ROASTED RASPBERRY JAM

500g raspberries

165g caster sugar

1 vanilla bean, split and seeds scraped

Preheat the oven to 220°C (200°C fan forced). To make the roasted raspberry jam, combine the raspberries with the sugar, vanilla bean and vanilla seeds on a large oven tray.

Bake in the oven for 25-30 minutes until thickened, while stirring occasionally. Set aside until completely cooled. Remove the vanilla bean.

Lower the oven temperature to 120°C (100°C fan forced). Lightly grease a large baking tray and line with non-stick baking paper.

Place the egg whites in the bowl of an electric mixer. Beat the eggs on high speed to soft peaks. While continuously whisking, slowly add the caster sugar, 1 tbsp at a time. Add the vinegar and continue whisking until you have a stiff, glossy meringue mixture.

Spoon the meringue onto the prepared baking tray into a 22cm round. Place in the oven and bake for 1 hour. Turn the oven off. Let the pavlova cool completely in the oven before taking it out.

Place the pavlova on a large platter and crush slightly with the back of a large spoon.

Place the cream in the bowl of an electric mixer and beat until stiff peaks form. Spoon the cream over the crushed pavlova. Drizzle with the raspberry jam and place the berries on top.

Dust the pavlova with icing sugar and garnish with mint leaves.