Raspberry PBJ Pavlova

1. Heat oven to 130°C fan/Gas Mark 2. Mark round a large plate on a sheet of baking paper.

2. Separate the eggs and add the sugar to the whites. Whisk until stiff and glossy.

3. Whisk in the vinegar, cornflour and vanilla extract.

4. Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.

5. Bake for 1 hour, then turn off the heat and let the Pavlova cool completely inside the oven for a few hours, overnight is a good shout.

6. Whip your cream and place your jar of smooth PB somewhere cosy so it’s nice and runny, ready for drizzling.

7. When the meringue is cool, top with the cream, jam, then PB. Top with fresh raspberries, and mint if you fancy some greenery.