Nadiya's tutti frutti pavlova recipe
 Glacé cherries, pistachios and mixed peel give this pavlova a decadently rich flavour that’s a bit different to the usual fresh fruit. 4 free-range egg whites 250g/9oz caster sugar 1 tsp white vinegar 2 tsp cornflour 1 tsp vanilla extract butter, for greasing 4 free-range egg whites 250g/9oz caster sugar 1 tsp white vinegar 2 tsp cornflour 1 tsp vanilla extract butter, for greasing 350ml/12fl oz double cream 2 tbsp icing sugar 1 tbsp cornflour 100g/3½oz glacé cherries, chopped 100g/3½oz pistachios, roughly chopped 100g/3½oz mixed peel 350ml/12fl oz double cream 2 tbsp icing sugar 1 tbsp cornflour 100g/3½oz glacé cherries, chopped 100g/3½oz pistachios, roughly chopped 100g/3½oz mixed peel 25g/1oz dark chocolate shavings 25g/1oz dark chocolate shavings Method Preheat the oven to 150C/130C Fan/Gas 2 and lightly grease a large baking tray. Using a pencil, trace around a 25cm/10in plate onto baking paper and then flip it over onto the greased baking tray. To make the meringue, whisk the egg whites until soft peaks start to form, then slowly add the sugar a spoonful at a time, allowing the crystals to melt. As soon as you have used all the sugar and you have stiff peaks, add the vinegar, cornflour and vanilla and whisk one last time to incorporate. Spoon or pipe the meringue into the circle on the baking paper, as neatly or roughly as you like. Create a slight indent in the centre, where the cream will sit. Bake in the oven for 1 hour. When the hour is up, turn the oven off and leave the meringue in there until the oven is totally cold. Pop onto a serving dish or leave in an airtight container until you are ready to serve. To make the filling, whisk the cream in a bowl with the icing sugar and cornflour until you have soft peaks. Add about half of the chopped cherries, pistachios and mixed peel and gently fold through, reserving the rest for the top. I like to take two spoons and dollop the cream mixture onto the meringue in a rough fashion. Finally, scatter with the rest of the cherries, pistachios and mixed peel and sprinkle all over with the chocolate shavings. Preheat the oven to 150C/130C Fan/Gas 2 and lightly grease a large baking tray. Using a pencil, trace around a 25cm/10in plate onto baking paper and then flip it over onto the greased baking tray. Preheat the oven to 150C/130C Fan/Gas 2 and lightly grease a large baking tray. Using a pencil, trace around a 25cm/10in plate onto baking paper and then flip it over onto the greased baking tray. To make the meringue, whisk the egg whites until soft peaks start to form, then slowly add the sugar a spoonful at a time, allowing the crystals to melt. As soon as you have used all the sugar and you have stiff peaks, add the vinegar, cornflour and vanilla and whisk one last time to incorporate. To make the meringue, whisk the egg whites until soft peaks start to form, then slowly add the sugar a spoonful at a time, allowing the crystals to melt. As soon as you have used all the sugar and you have stiff peaks, add the vinegar, cornflour and vanilla and whisk one last time to incorporate. Spoon or pipe the meringue into the circle on the baking paper, as neatly or roughly as you like. Create a slight indent in the centre, where the cream will sit. Spoon or pipe the meringue into the circle on the baking paper, as neatly or roughly as you like. Create a slight indent in the centre, where the cream will sit. Bake in the oven for 1 hour. When the hour is up, turn the oven off and leave the meringue in there until the oven is totally cold. Pop onto a serving dish or leave in an airtight container until you are ready to serve. Bake in the oven for 1 hour. When the hour is up, turn the oven off and leave the meringue in there until the oven is totally cold. Pop onto a serving dish or leave in an airtight container until you are ready to serve. To make the filling, whisk the cream in a bowl with the icing sugar and cornflour until you have soft peaks. Add about half of the chopped cherries, pistachios and mixed peel and gently fold through, reserving the rest for the top. To make the filling, whisk the cream in a bowl with the icing sugar and cornflour until you have soft peaks. Add about half of the chopped cherries, pistachios and mixed peel and gently fold through, reserving the rest for the top. I like to take two spoons and dollop the cream mixture onto the meringue in a rough fashion. Finally, scatter with the rest of the cherries, pistachios and mixed peel and sprinkle all over with the chocolate shavings. I like to take two spoons and dollop the cream mixture onto the meringue in a rough fashion. Finally, scatter with the rest of the cherries, pistachios and mixed peel and sprinkle all over with the chocolate shavings.