< Kitchen
< Sweet Afters

Gooseberry Fool
Frozen Bananas
Carla's Orange Chocolate & Cream Choux 'C'
Cool ‘n’ Fluffy Cheesecake
Christmas Pud Truffles
Crunchy Sugar Mice
Old-fashioned Peppermint Creams
Chocolate-dipped Orange Peel
Austrian Apple Cake
Pumpkin Pie
Chocolate Workies
Danish Peasant Girl with Veil
Soft Toffee
Mini Toffee Apples
Apple Snow
Apple Candy
Trifle in a 'Trifle'
Anna-Louise's Redcurrant Tart
Redcurrant Yogurt Ice-Cream
Zany Pavlova
Orange and Rhubarb Crumble
Vanilla Ice-Cream with Orange Toffee and Cowslips

Zany Pavlova

There is no nicer bubbly dessert than crunchy, air-filled pockets of meringue, and this colourful version always brings a 'wow' factor to the table.

4 size 1 eggs, separated
250g caster sugar
250ml blackcurrant coulis (you can buy this or make your own)
500g or more fruit - blackberries and raspberries are best
250ml double or whipping cream

Preheat oven to 150ºC/Gas Mark 2. Line a baking tray with baking parchment (or try Flexiware - we love these reusable silicon sheets, nothing ever seems to stick to them). Whisk egg whites until stiff. Gradually add the sugar a tablespoon at a time, whisking well between spoonfuls. This is the important bit: take your time and whisk thoroughly, and you'll be rewarded with a wonderfully glossy stiff meringue.

Spoon on to the prepared tray forming a circle about 20cm round with a dip in the middle. Then with a teaspoon, lightly sprinkle half the blackcurrant coulis over the meringue circle and swirl into the meringue with a knife. Bake for about 1 hour but check at 45 mins - the meringue should be firm to the touch but not brown. When cooked, take out and leave to cool.

To serve, whip the cream and pile in the centre. Arrange the fruit on top. Serve with the remaining coulis beautifully drizzled over each slice.