Creme egg and banana pavlova

Serves 8-10

Prep time 30 minutes Cooking time: 1 hour

3 egg whites

180g caster sugar

1 tsp cornflour

1 tsp white wine vinegar For the filling: 325ml double cream 1 banana

3 creme eggs

1 Preheat the oven to 120°C/100°C fan/gas ½. Line a large baking sheet with baking parchment.

2 Put the egg whites in a large, clean mixing bowl and mix with a hand-held whisk until they form stiff peaks.

3 Add the sugar a spoonful at a time, whisking well between each addition, adding the cornflour and vinegar with the last spoonful of sugar, and whisk until the meringue is thick and glossy.

4 Spread the meringue in an egg shape on the baking sheet (approx 20cm x 25cm) creating sides and a dip in the middle, create swirls in the top of the sides with the back of a spoon.

5 Bake in the oven for 1 hour until crisp but not coloured.

6 Turn off the oven and wedge open the door a little with a tea towel and leave the pavlova to cool in the oven for an hour – this stops the meringue from cracking as it cools.

7 Meanwhile, make the creme egg drizzle. Heat 25ml of the double cream in a small saucepan, add 1 chopped creme egg and heat until melted and bubbling slightly.

8 Remove from the heat and beat until smooth, pour into a bowl and leave to cool completely.

9 Take the meringue out of the 18mm Bleed oven, peel off the baking parchment and place on serving plate.

10 Put the remaining cream in a mixing bowl and whisk with a handheld whisk until soft peaks form. Pile into the centre of the meringue case, top with slices of banana and the remaining 2 creme eggs chopped into pieces, finish with the creme egg sauce drizzled over.