Boozy Nectarine Pavlova

A gorgeous dessert for a special occasion.

Hands-on time 30min, plus cooling. Cooking time about 1½hr. Serves 8

4 large egg whites

225g caster sugar

1tbsp cornflour

1tsp vanilla extract

1tsp lemon juice, for the topping

50g caster sugar

Juice ½ lemon

4 ripe nectarines, sliced 3tbsp amaretto

300ml tub double cream 1tbsp vanilla extract 4 amaretti biscuits, crumbled

1 Preheat oven to 130°C (110°C fan) mark ½. Draw a 20.5cm circle on a large piece of baking parchment. Flip the paper over and place on a rimless baking sheet.

2 For the meringue, beat the egg whites in a large bowl with a handheld electric whisk until they hold stiff peaks. Add the sugar, 1 heaped tbsp at a time, whisking back up to stiff peaks after each addition, until glossy and stiff.

3 Quickly beat cornflour, vanilla and lemon juice into the meringue. Stick parchment in place with a dab of meringue in each corner. Dollop the meringue into the circle and lightly smooth with a spatula. Smooth a dip in the centre.

4 Bake for 1¼hr. Turn the oven off without opening the door and leave meringue to cool completely (about 4hr).

5 Heat the sugar and lemon juice in a large frying pan until sugar dissolves. Heat, swirling the pan occasionally, until lightly caramelised. Add the nectarine slices and 2tbsp amaretto. Heat through, then take off heat.

6 Just before serving, whip cream, remaining amaretto and vanilla until the cream holds its shape. Transfer the meringue to a cake stand. Spoon on the cream. Lift the peaches out of the syrup and on to the cream. Sprinkle over the biscuits and drizzle with the syrup, then serve. PER SERVING 406 cals, 4g protein, 21g fat (13g saturates), 49g carbs (47g total sugars), 1g fibre