Soph’s making a pavlova today, which apparently it a meringue nest filled with cream and fruit, although her’s will be using half-fat creme-fraiche and non-fat Greek yogurt rather than cream!

It all starts with the meringue:

• 4 egg whites
• 250g caster sugar
• 1 tsp cornflour
• 1 tsp vanilla extract
• 1 tsp white wine vinegar

The sugar and egg whites get whisked in the mixer until they form stiff peaks. Then the cornflour, vanilla & vinegar get whisked in.

The nest is made on parchment paper on a baking tray. Soph drew around one of our plates to make a guide circle on the paper, and stuck the paper to the baking tray using some of the meringue mix.

The nest should have raised sides to keep the fruit & cream mix inside.

Then it’s into the oven at a low 130c fan for 1 hour, then cooling in the oven.

Then top with fruit and cream substitutes…