Ooop, Have a Pavlova...

Following my porcine triumph, I turned the camp up to 11 by serving a Rose and Raspberry Pavlova. The addition of the food colouring is what gives it it's camp as Christmas allure.

For this pink delight you will need:

• 4 egg whites
• 225g golden caster sugar
• 1 tsp cornflour
• 1 tsp white wine vinegar
• 2 tbsp rose water (one for the merriguene one for the cream topping)
• 1 punnet of fresh raspberries
• 1 tsp red food colouring
• 284ml carton double cream

Heat the oven to 180C/fan 160C/gas 4. Cover a baking sheet with baking parchment. Whisk the egg whites with electric beaters until they just form stiff and shiny peaks. Gradually add the sugar a couple of tablespoons at a time and whisk really well between each addition. When all of the sugar is used up continue whisking for 3-4 minutes or until the meringue is stiff and glossy and stands up in peaks, then whisk in the cornflour, vinegar and 1 tbsp of the rose water. Spoon the mixture onto the baking parchment and use a palette knife to make a circle about 20cm in diameter. Put in the oven, turn the temperature down to 120C/fan 100C/gas 1/2 and cook for 11/2 hours. Turn the oven off and leave the meringue inside until completely cold (you can make this the day before and leave to cool overnight).

Carefully peel off the baking parchment and put the pavlova on a serving dish. Don't worry if it cracks.

Whip the cream into shape in a mixing bowl with the rest of the rose water. Then spoon onto the pavlova. Spoon the fruit on top of the cream, dust with a little icing sugar and serve.

Then let your Dad enjoy...