Try Lotte Duncan's easy-as-anything pavlova which makes a yummy summer dessert


  • 3 egg whites

  • 175g caster sugar

  • ½ tsp of vanilla essence

  • ½ tsp of vinegar

  • 1 level tsp of corn flour

  • 6 halves of preserved peaches

  • 450g raspberries, fresh or frozen

  • Framboise liqueur to taste

  • good quality vanilla ice cream

  • Icing sugar to dust


  • 1.

    Preheat the oven to MK 1-2 or 150c.

  • 2.

    Draw a 18cm circle on silicone, non stick paper and place the paper on a baking sheet.

  • 3.

    Whisk up the egg whites until very stiff, then beat in the sugar gradually while whisking. Now whisk in the vanilla essence, vinegar and corn flour. Spread the mixture over the circle and bake in the oven for 1 hour until firm. Leave to cool, then carefully remove the paper. It is easier to do when cool. Place on a plate.

  • 4.

    Now cut the peaches in half. Sieve the raspberries through a nylon sieve and add the framboise the puree. Scoop as much ice cream as you want into the meringue, top with the peaches and pour the melba sauce over the top, zig zagging over the meringue. Dust with icing sugar, scatter over some pink and red rose petals and serve.

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