< Kitchen
< Summer Sizzlers

Marshmallow Snowballs
Gooseberry Fool
Raspberry & Apple Palmiers
Carla's Orange Chocolate & Cream Choux 'C'
Chocolate Workies
Danish Peasant Girl with Veil
Apple Snow
Blackberry Polenta Cake
Basic Four-Egg Sponge
Trifle in a 'Trifle'
Pears in Lemon Juice
Basic Muffins
Anna-Louise's Redcurrant Tart
Baby BBQ
Zinging Home-Made Lemonade
Mini-Cooked Breakfast
Butterfly Fruit
Redcurrant Yogurt Ice-Cream
Blackcurrant Coulis
Lemon Ricotta with Summer Fruits and Blackcurrant Coulis
Redcurrant Muffins
Dough Balls
Kids' Summer Cup
Primrose Salad
Easy Cheese Soufflé
Elderflower Fizz
Zany Pavlova
Herb Pikelets and Orange Caviar
Maypole Cake
Bananas in Pyjamas
Elderflower Cordial

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 150ÂșC/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.