NEXT LEVEL Pavlova

When it comes to make-ahead puds that deliver the wow factor for not much effort, a pavlova is your best bet.

- BARNEY DESMAZERY

SERVES 6 PREP 25 mins plus cooling COOK 1 hr EASY V

WHAT

When it comes to make-ahead puds that deliver the wow factor for not much effort, a pavlova is your best bet. Some fall short for being overly sweet – usually made with a classic meringue of just sugar and egg whites – but by applying a few tricks and reducing the overall sugar, you end up with a fruitier, lighter (but still indulgent) dessert.

WHAT TO BUY

4 egg whites

½ lemon, juiced (you’ll need 1 tbsp juice; reserve the squeezed lemon half)

200g caster sugar

2 tsp cornflour

For the fruit topping

400g strawberries, hulled and halved or quartered if large

1 tbsp icing sugar small squeeze of lemon juice

200g raspberries handful of redcurrants (optional) handful of small mint or basil leaves (or use a mixture)

For the cream

300g full-fat crème fraîche

25g icing sugar

¼ tsp vanilla extract

FREEZE FOR EASE Older egg whites create more volume when whisked than fresh ones. To break down fresh egg whites, freeze them, then defrost. Or, use frozen egg whites you have left over from another recipe that uses just the yolks.

COOLING OFF For a more professional finish, switch off the oven and leave the meringue inside to cool gradually (keeping the door closed) to prevent cracking

VANILLA SKY Transform clouds of sweetened crème fraîche with a few drops of vanilla extract to make it chantilly-style.