Ingredients
4 large egg whites
200g/8oz caster sugar
½ tsp vinegar
275ml / ½ pint double cream
2 tbs of Mynydd Du blackcurrant liqueur
Fruit to fill can include kiwifruit, pineapple, raspberries, tangerine

Method
1. Mark an eight-inch circle on a piece of silicone paper and place it on a baking tray.
2. Whisk the egg whites until they stand in peaks.
3. Add half the sugar and continue to whisk, then add the remainder of the sugar and the vinegar.
4. Place the mixture in a piping bag with a star-shaped nozzle. Pipe the mixture onto the paper, beginning in the centre and working outwards. This will be the base of the pavlova case.
5. Then create the sides to your pavlova case by piping a circle on top around the edge of the base.
6. Place it in the oven at 130C, 250F or gas mark ¼-½ for one and half to two hours, or until the mixture is dry. Allow the pavlova casing to cool before removing it from the paper and placing it on a plate.
7. Place the fruit inside the case, remembering to save some for decoration.
8. Whisk the double cream, then add the blackcurrant liqueur. Pipe this mixture over the fruit or spread it on with a spoon.
9. Decorate the top with the remainder of the fruit.

Rhian Owen