Peach Melba Pavlova

Ingredients

• 3 egg whites
• 6 ounces superfine sugar
• 1/2 teaspoon vanilla essence
• 1/2 teaspoon vinegar
• 1 teaspoon cornstarch
• 6 peaches in light syrup, drained, cut into quarters
• 1 lb raspberries (fresh or frozen)
• strawberry liqueur, to taste
• vanilla ice cream

To serve

• icing sugar, for dusting

Directions

1. 1

   Set the oven to 300°F

2. 2

   Draw a 7in circle on a sheet of baking parchment and place the paper on a baking sheet.

3. 3

   Whisk up the egg whites until very stiff, and then beat in the sugar at little at a time whilst continuing to whisk.

4. 4

   Now whisk in the vanilla essence, vinegar and cornstarch.

5. 5

   Spread the mixture over the circle and bake in the oven for 1 hour until firm. Remove the meringue from the oven and leave to cool, and then carefully remove the paper. It is easier to do when cool. Place on a plate.

6. 6

   Push the raspberries through a nylon sieve and add the strawberry liquor to the puree.

7. 7

   Scoop as much ice cream as you want into the meringue, top with the peaches and pour the melba sauce over the top, zig-zagging over the meringue.

8. 8

   Dust with icing sugar, scatter over some pink and red rose petals and serve.