An absolute favourite of mine, a simple showstopper for a dinner party and perfect now the weather is warming up in the UK. Don’t feel like you need to stick to the toppings I’ve used passionfruit and mango is makes for a tasty alternative.

Ingredients

4 Large Eggs

150g Caster Sugar

1 Tsp Cornflour

Zest of one lime

200ml Double Cream

100ml Natural Yoghurt

40g Icing Sugar

1 Pomegranate

300g Raspberries

100g Blueberries

1 Flake

Step 1

Pre-heat your oven to 140ºC/284ºF .

Step 2.

Separate your egg whites and yolks, saving your yolks for another meal – perhaps an omelet the next day. Place your egg whites in a large bowl and whisk to stiff peaks with electric beaters.

Step 3.

Add a spoonful of caster sugar and whisk again until your mixture forms little peaks. Add more sugar and whisk again, continuing till you’ve added all the sugar and you have a thick and glossy mixture.

Step 4.

Add the cornflour and lime zest and gently fold in.

Step 5.

Line a large baking tray with parchment paper and spoon your mixture into a large circle on your tray, allowing odd peaks to stick up to give texture. Gently smooth out the top with a spoon to accommodate your toppings later.

Step 6.

Bake for 1 hour, or until you have a crisp, white shell and leave to cool completely.

Step 7.

Add your double cream and icing sugar to a bowl and whisk until it forms thick, soft peaks, being careful not to over-whip it - it should look smooth, not fluffy. Add your yoghurt and fold through with a spoon.

Step 8.

Deseed you pomegranate and discard the skin.

Step 9.

Add your cream to the top of your pavlova and finish with your raspberries, pomegranate, blueberries, and flake. Serve then enjoy!