Festive pavlova

For recipe, see page 59

SERVES 6 MERINGUE 6 large egg whites at room temperature 35g white caster sugar 1 tbsp cornflour 1 tsp white wine vinegar DRIZZLE 300g red plums 30g caster sugar juice of ON TOP 300ml double cream thinly sliced fresh figs or berries or seasonal fruit pomegranate seeds and chopped pistachios for scattering icing sugar for dusting

Preheat the oven to 220C/200C fan/gas 7. Cut out a circle of baking paper about 23cm in diameter and place this on a baking sheet. Whip the egg whites in a large bowl using an electric whisk until they form stiff peaks, then scatter over the caster sugar a few tablespoons at a time, whisking well with each addition. Gradually whisk in the cornflour, then the vinegar, until you have a stiff, glossy meringue.

Spoon the meringue on to the paper circle, taking it almost to the edge, and swirl the top with the spoon. Place in the oven, reduce the temperature to 130C/110C fan/gas ½ and bake for 1 ½ hours. Remove from the oven and leave to cool before peeling off the paper and placing the meringue on a serving plate.

For the drizzle, slice around each plum to the stone and place in a small pan with the caster sugar and lemon juice. Cover and cook over a low heat, stirring as necessary, for 15 minutes or until the plums are soft and sitting in a pool of juices. Discarding the stones, whiz the plums in a processor with 3 tablespoons of the cooking juices to a smooth purée. Pour into a bowl and leave to cool.

Shortly before serving, whisk the cream in a large bowl to fluffy peaks and spoon on to the centre of the meringue. Arrange your figs, berries or seasonal fruit on top and swirl over the drizzle. Scatter over a few pomegranate seeds and chopped pistachios, dust with icing sugar and serve as soon as possible.