Our Fabulous Pavlova with Pistachio Toffee Shards

Equipment: Draw a 20cm circle on a sheet of baking paper. Grease a flat baking tray and place the paper, ink-side down, on top.

Preheat the oven to 120°C regular bake.

Whisk the egg whites to soft peaks, then gradually add the sugar, 2 tablespoons at a time. Whisk until thick and glossy and the sugar is dissolved. The mixture should be smooth when rubbed between your fingertips. Any undissolved sugar will cause the meringue to weep. Sift over the cornflour and add the lemon juice. Using a large metal spoon, fold into the meringue.

Spoon the meringue into the centre of the marked circle on the baking paper. Using the back of a large spoon, carefully spread it to the edge of the circle, building up the sides and swirling the top, keeping the meringue as high as possible.

Bake for 1½ hours. Turn off the oven and, with the door closed, leave the meringue inside to cool completely.

To assemble: Gently spread the lime curd over the top of the pav. Whip the cream and mascarpone together until thick then dollop over the curd. Pile on the raspberries and pomegranate arils and top with shards of toffee, if using.

Cook’s note: The meringue can be made 2 days ahead and stored in an airtight container.

Pistachio Toffee Shards (gluten free)

Equipment: Line a baking tray with baking paper.

Stir the water and sugar together in a medium saucepan over
a low heat until the sugar dissolves. To dissolve any sugar left
on the side of the pan, brush down with a wet pastry brush. Don't bring it to the boil until all the sugar is dissolved.

Increase the heat to high and bring to boil. Cook until the syrup
is a rich golden colour, swirling the pan for even browning. Tip onto the prepared baking tray, tilt to make an even layer then sprinkle over the pistachio nuts. When set, break into shards.
Makes enough to garnish 1 pavlova