I had to include this show-off pud because, although it’s not a new idea, it is one of the best party pieces I have up my sleeve.
Make the meringues the day before, whip the cream a few hours in advance and keep it in the fridge. Then it’s easy to assemble and even easier to eat — perfect for an applause-worthy Easter centrepiece, a big birthday celebration or dinner-party showstopper. You will be remembered for this one, trust me. @fayripley
Hazelnut and raspberry pavlova
Serves 8-10 Prep time: 15 minutes
Cook time: 1 hour
INGREDIENTS
Heat the oven to 110C (130C non-fan) and line two baking trays with baking paper.
Using an electric whisk, whizz the egg whites until they are stiff, then whisk in the sugar, a dessertspoon at a time, until the mixture is very thick and glossy. Mix the cornflour and vinegar together in a cup and whisk this into the egg whites. Add most of the nuts, reserving a couple of tablespoons to decorate, and fold them in gently (don’t whisk at this point).
Divide the mixture between the two trays, gently spreading it into the shape you like (think about the serving plate it will sit on) and keeping the two shapes about 2½cm deep. Pop the meringues into the oven and bake for 1 hour. Turn the oven off, but leave them in there until completely cold or overnight — don’t peek.
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Before serving, whip the cream until soft peaks form, then add half the raspberries. Carry on whipping — the cream will turn a gentle pink. Melt the chocolate in a bowl set over a pan of simmering water.
To serve, sandwich together the meringues with half of the pink cream, using the rest on top. Scatter over the remaining raspberries, drizzle with the melted chocolate, then scatter the remaining nuts on top. Take a bow.
Top tip Use defrosted frozen raspberries for the cream.
Fay Makes It Easy by Fay Ripley (HarperCollins £20). To buy it for £17, inc p&p, call 0845 271 2135 or visit thesundaytimes.co.uk/bookshop