Pavlova with ruby port and poached summer fruits recipe
 Crisp, billowing meringues topped with a swirl of vanilla cream, a rich port reduction and poached fruits – it’s the perfect summertime dessert. 4 free-range egg whites 225g/8oz caster sugar 1 tsp cornflour ½ tsp vanilla extract ½ tsp white wine vinegar 4 free-range egg whites 225g/8oz caster sugar 1 tsp cornflour ½ tsp vanilla extract ½ tsp white wine vinegar 200g/7oz cream cheese 200ml/7fl oz double cream100g/3½oz icing sugar 1 vanilla pod, split and seeds scraped 200g/7oz cream cheese 200ml/7fl oz double cream 100g/3½oz icing sugar 1 vanilla pod, split and seeds scraped 400ml/14fl oz ruby port 1 tsp black peppercorns1 star anise 400ml/14fl oz ruby port 1 tsp black peppercorns 1 star anise 300ml/½pt vanilla sugar syrup 6 strawberries 200g/7oz raspberries 3 strings blackcurrants 3 strings redcurrants 1 nectarine, sliced 10g/⅓oz Israeli pistachios, toasted handful small fresh mint leaves 300ml/½pt vanilla sugar syrup 6 strawberries 200g/7oz raspberries 3 strings blackcurrants 3 strings redcurrants 1 nectarine, sliced 10g/⅓oz Israeli pistachios, toasted handful small fresh mint leaves Method Preheat the oven to 110C/90C Fan/Gas ¼. Line a baking tray with baking paper.To make the meringue, tip the egg whites into a large bowl and whisk, adding the sugar bit by bit until stiff peaks form. Whisk in the cornflour, vanilla and vinegar, at the end.Spoon dollops of the mixture onto the lined baking tray to make a circle shape. Transfer to the oven, and bake for 45 minutes–1 hour. Meanwhile, combine all the vanilla cream ingredients in a large bowl. Mix well and set aside.To make the port reduction, put the port, peppercorns and star anise in a saucepan set over a low heat. Reduce by half or until a coating consistency, strain and set aside.Put the sugar syrup in a new saucepan and warm gently over a low heat. Add the strawberries and poach gently for 6–8 minutes. Turn the heat off and add the raspberries, blackcurrants and redcurrants. Allow to cool. To serve, top the meringue with the vanilla cream. Garnish with the red fruits and spoon over the port reduction. Arrange the nectarine slices on top and sprinkle over the pistachios. Finish with the mint springs and serve. Preheat the oven to 110C/90C Fan/Gas ¼. Line a baking tray with baking paper. Preheat the oven to 110C/90C Fan/Gas ¼. Line a baking tray with baking paper. To make the meringue, tip the egg whites into a large bowl and whisk, adding the sugar bit by bit until stiff peaks form. Whisk in the cornflour, vanilla and vinegar, at the end. To make the meringue, tip the egg whites into a large bowl and whisk, adding the sugar bit by bit until stiff peaks form. Whisk in the cornflour, vanilla and vinegar, at the end. Spoon dollops of the mixture onto the lined baking tray to make a circle shape. Transfer to the oven, and bake for 45 minutes–1 hour. Spoon dollops of the mixture onto the lined baking tray to make a circle shape. Transfer to the oven, and bake for 45 minutes–1 hour. Meanwhile, combine all the vanilla cream ingredients in a large bowl. Mix well and set aside. Meanwhile, combine all the vanilla cream ingredients in a large bowl. Mix well and set aside. To make the port reduction, put the port, peppercorns and star anise in a saucepan set over a low heat. Reduce by half or until a coating consistency, strain and set aside. To make the port reduction, put the port, peppercorns and star anise in a saucepan set over a low heat. Reduce by half or until a coating consistency, strain and set aside. Put the sugar syrup in a new saucepan and warm gently over a low heat. Add the strawberries and poach gently for 6–8 minutes. Turn the heat off and add the raspberries, blackcurrants and redcurrants. Allow to cool. Put the sugar syrup in a new saucepan and warm gently over a low heat. Add the strawberries and poach gently for 6–8 minutes. Turn the heat off and add the raspberries, blackcurrants and redcurrants. Allow to cool. To serve, top the meringue with the vanilla cream. Garnish with the red fruits and spoon over the port reduction. Arrange the nectarine slices on top and sprinkle over the pistachios. Finish with the mint springs and serve. To serve, top the meringue with the vanilla cream. Garnish with the red fruits and spoon over the port reduction. Arrange the nectarine slices on top and sprinkle over the pistachios. Finish with the mint springs and serve.