Maple Summer Pavlova

For the pavlova:

• 5 large egg whites (approx. 180g)
• 360g maple sugar
• Large pinch of salt
• 2 tsp cornflour
• ½ tsp vanilla bean paste

For the roasted fruits:

• 400g mixed fruit (strawberries, blackberries, blueberries, cherries)
• 2 sticks of rhubarb, chopped
• 3 apricots, quartered
• Zest and juice 1 orange
• 2 tbsp maple flakes

To decorate:

• 400ml double cream
• 1 ½ tbsp pure maple syrup (preferably amber for its rich taste)
• 1 tsp vanilla bean paste

To make the roasted fruit:

1. Start by roasting the fruits. Preheat your oven to 180°C fan and add all the fruit to a large oven-proof dish. Add the juice and zest of 1 orange and scatter with maple flakes.
2. Roast the fruits for 10-15 minutes, until fruits are softened but still holding their shape. Leave to cool completely.

To make the pavlova:

1. For the pavlova, preheat the oven to 90°C fan. Draw a 20cm/8in circle on baking paper using a plate or the base of a cake tin, then flip it over and place on a baking sheet.
2. For the meringue, whisk the egg whites in a stand mixer with the salt until foamy. Add the maple sugar a spoonful at a time, whisking well in between each addition until all the sugar has dissolved.
3. Test the meringue by rubbing a little of the mixture between your fingers. The meringue should be smooth, and you shouldn’t feel any grains of sugar. Add the cornflour and vanilla and briefly mix.
4. Dollop the meringue inside the drawn circle and make a cavity in the top with the back of a spoon. Shape the dome by smoothing a palette knife from the base upwards to create a little spike, shaping inwards slightly as you reach the top to create a bulbous shape.
5. Bake for 2½-3 hours until dry to the touch. Leave in the oven to cool completely, ideally overnight.

To make the cream:

1. Make the cream by whisking the double cream, maple syrup and vanilla in a bowl until light and pillowy.
2. To assemble, place the pavlova shell on a serving plate or cake stand. Dollop the cream into the cavity and top with the cooled roasted fruits and drizzle over the juices from the dish. Top with pretty edible flowers & eat straight away.