Tropical pavlova

A dash of Malibu or ready-mixed piña colada in the whipped cream gives pavlova a tropical cocktail twist. Serves 8 • Ready in 1 hr 50 mins, plus cooling

4 egg whites

200g caster sugar

2tsp cornflour

1tsp lemon juice

1 large mango, peeled and sliced Finely grated zest and juice of 1 lime

3-4 passion fruit, halved

250ml double cream

3tbsp Malibu or ready-mixed piña colada

You will need:

A baking tray, lined with non-stick baking paper, with a 23cm circle drawn onto it

1 Heat the oven to 120C/gas ½.

Whisk the egg whites until they form soft peaks (when the whisk is lifted, a peak will form, but the mixture will still be quite floppy).

2 Add the sugar to the egg whites, 1tbsp at a time, whisking well between each addition until the meringue is stiff and glossy. Whisk in the cornflour and lemon juice.

3 Spoon the meringue onto the circle drawn on the lined baking tray, then use the back of a spoon to make a hollow in the centre. Bake for 1 hr 30 mins until crisp. Turn off the oven and leave the meringue inside the oven to cool.

4 Put one-third of the mango into a food processor and blend with most of the lime zest and the juice. Scoop out the pulp from the passion-fruit halves and stir into the mango sauce. Whip the cream until just thickened, add the Malibu, or piña colada, and whip until thick enough to form soft peaks. Just before serving, spoon the cream onto the meringue, top with the remaining sliced mango and drizzle over the sauce. Sprinkle with lime zest. Per serving: 303 cals, 17g fat, 10.5g sat fat, 32g carbs