Morrisons Toffee Pavlova, 302g (Frozen)

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Add sugar slowly on low speed. Once incorporated increase speed to medium-high and continue whisking until stiff peaks form. Passion fruit: this brings a tart flavor to the otherwise largely sweet flavours involved in pavlova making. I am using passionfruit pulp from a tin as it is handy to have in the cupboard. You can also use fresh passion fruit. Put it in the oven and immediately turn down to 150°C/130°C Fan/gas mark 3/300°F and cook for an hour. Switch off the oven and leave inside until cool. The best way to do this is to separate each egg into a small bowl, before pouring that into your main mixing bowl.

Use clean bowls and equipment, making sure there’s no fat or grease residue. You can use some vinegar to clean everything properly.I find the cornflour helps to stabilise the meringue a bit more, so you still get that lovely, chewy centre. Put the egg whites in a large, clean bowl and whisk with an electric hand whisk until stiff but not dry. They are ready when you can turn the bowl upside down without the eggs sliding out. Have all the ingredients ready! Once you start whipping, you shouldn’t stop and the process is pretty fast. But generally these meringue confections are associated with berries. A rampant raspberry bush in my garden means I’m fed up of berries by late July and I’m not a huge fan of whipped cream either. So despite its popularity, pavlova has rarely made it onto my summer party menus. Spoon the whipped cream into the pavlova. Arrange the grilled pineapple and mango wedges on the cream. Roughly crunch the shards of broken pavlova on top, then add the roasted coconut. Drizzle the passion fruit around the top and the sides. Using a spoon, drizzle some of the toffee sauce over the pavlova – not too much or it will be too sweet.

When you have a firm, ecru-coloured meringue, fold in the cornflour and vinegar using a grease-free metal spoon. I like to bake the apples before the meringue so they are completely cool by the time it comes to serving. In a clean, grease-free metal bowl whisk the egg whites and salt until they are holding soft peaks. Keep whisking while you add the sugar-coffee mixture a tablespoon at a time. To assemble, place a spoon into the middle of the pavlova and break down the top layer of meringue. Remove the broken pieces and set aside.Toffee apples are of course synonymous with Bonfire Night, so it seemed only right to create a toffee apple topping for my meringue crown. Spoon the meringue onto the ring drawn on the baking parchment. Using a large spoon make a shallow trench in the meringue for the cream and fruit to sit in. About an hour before you want to serve your meringue, make the salted caramel sauce. Put the sugar in a heavy-based pan over a medium heat and leave to melt, swirling the pan from time to time, but not touching with a spoon. Once the sugar has all melted and is nice and golden, add the butter and whisk to combine. (Be careful here as the hot sugar will bubble up when you add the butter.) Once the butter has melted, add the cream and whisk again to combine. Leave to cook for another 2–3 minutes, then remove the pan from the heat and set aside to cool for 10 minutes. After 10 minutes, add a generous pinch of sea salt to the caramel and stir to combine. Set aside until you are ready to serve the pavlova. Using an electric hand mixer at a medium speed, whisk the egg whites and vinegar until soft peaks form. Gradually whisk in the sugar, a large spoonful at a time, increasing the speed to high. Continue whisking at high speed until the peaks are firm and glossy.