Pavlovas are perfect: they’re easy, look posh and take about 10 minutes to prepare. My poor Uncle John was stripped of his pavlova title when I trotted into a party with my stiff white peaks! However, I always took his advice about using scrupulously clean equipment. I give everything that touches the mixture a thorough wash in fresh, hot, soapy water. My other tip is: use a medium plate to draw around- large ones lead to a flat pav. 

This post is also an homage to the ‘BBC Goodfood’ website which taught me how to cook beyond my lovely mum’s apron strings. A website which, due to cutbacks, is going to be removedsoon. I was wracking my brains about the recipes I couldn’t live without and their pavlova one was the top of my list! Once you have the base, you can explore with a plethora of different toppings. I have never had a bad pav with this recipe so thank you BBC!

Foolproof Pavlova recipe

• 4 egg whites
  
• 250g caster sugar
  
• 1 tsp white wine vinegar
  
• 1 tsp cornflour
  
• 1 tsp of vanilla extract

1. Set oven to 150c. Draw a pencil line around a medium plate on a sheet of baking paper and pop on a flat baking tray. 
2. In a mixer, whisk the egg whites until they form stiff, white peaks. Spoon by spoon, add the sugar and continue to whisk until the meringue is white and glossy- you should be able to hold it over your head! Fold in the other three ingredients gently (I once forgot these and the pav was terrible!)
3. Pour the meringue onto the baking paper in a blob and then tease the mixture gently into shape (higher on the sides with a slight well in the middle).
4. Cook for an hour and allow to cool in the oven (it prevents cracks).
5. Fill with whipped cream and fruit of your choice!

I’ll just show you a few pictures with some ideas if you’re bored of strawberry and raspberry…

I made these three for my mum’s 60th in January. The top is just strawberries and cream. The middle one is my own Christmas invention: the ‘Seasonal Pavlova’ I put a tbsp of cinnamon in the meringue mixture, then I shape it in a ring to look like a wreath, I add red berries and I chop up seasonal clementines and use some of leaves to decorate. The one closest is the cappuccino pavlova- just add 1 heaped tbsp of dried, powdered instant coffee to the meringue mixture, put whipped cream and dust with dark cocoa powder. 

Pavlova with peaches, honey and pistachios. In a frying pan, gently heat four sliced peaches in 120ml of runny honey and be careful not to break up the nice slices. Allow this mixture to cool fully. Mix some cream with Greek yoghurt and put on top of your pav. Add your peach mixture and sprinkle with pistachios. 

Lastly, I’ve done a post about this one called ‘Easter Rising’ but I just like to show off- it’s so pretty: