Ingredients (Serves 4)

• 2 large egg whites
• 1 tsp cornflour
• 1 tsp raspberry vinegar
• 100 g light muscovado sugar, crushed free of lumps
• 2 tbsp redcurrant jelly
• 2 tbsp unsweetened orange juice
• 150 ml low fat natural fromage frais
• 175 g raspberries, thawed if frozen
• rose scented geranium leaves, to decorate

1. Preheat the oven to 150°C. Line a large baking sheet with baking parchment. In a large, grease free bowl, whisk the egg whites until very stiff and dry. Fold in the cornflour and vinegar.
2. Gradually whisk in the sugar, a spoonful at a time, until the mixture is thick and glossy.
3. Divide the mixture into 4 and spoon on to the baking sheet, spaced well apart. Smooth each into a round, about 10 cm across, and bake in the oven for 40 to 45 minutes until lightly browned and crisp. Let Cool.
4. Place the redcurrant jelly and orange juice in a small pan and heat, stirring, until melted. Leave to cool for 10 minutes.
5. Using a palette knife, carefully remove each pavlova from the baking parchment and transfer to a serving plate. Top with the fromage frais and raspberries. Spoon over the redcurrant jelly mixture to glaze. Decorate and serve.

“Variation: Make a large pavlova by forming the meringue into a round, measuring 18 cm across, on a lined baking sheet and bake for one hour.”

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