ABIGAIL DONNELLY'S

Spectacular pavlova trifle

Serves 8

EASY

GREAT VALUE

Preparation: 30 minutes, plus overnight standing time

Baking: 2 hours free-range egg whites

6, at room temperature caster sugar 350 g blueberries 1 x 360 g punnet maple syrup 3T lemon juice 2T brandy, sherry or Cointreau ¼ cup nectarines 4, thinly sliced raspberries 160 g cream 2 cups, whipped icing sugar, for dusting

1 Preheat the oven to 120°C. Beat the egg whites until frothy, then gradually add the sugar and beat until stiff. 2 Place dollops of egg-white mixture onto a tray lined with greaseproof paper, then bake for 2 hours. Turn off the oven and leave overnight.

3 Place the blueberries and maple syrup in a pan and cook gently for 5 minutes.

Add the lemon juice and brandy. 4 To assemble, layer the meringues, fruit and cream in a trifle bowl, crushing the meringues slightly. 5 Dust with icing sugar. You can push the layers down with a spoon or keep them loose as we did.

Cook’s note: Use Woolworths’ cocoa or salted caramel meringues if you prefer.

WHEAT- AND GLUTEN-FREE

WINE: Woolworths Villiera Méthode Cap Classique Non-Vintage