Raspberry & nectarine sheet pavlova

Preheat the oven to 150ºC, gas mark 2. Line a baking tray (at least 25cm x 35cm) with baking parchment. For the meringue, whisk the egg whites in a large bowl until they form stiiff peaks. Gradually add the sugar, a spoonful at a time, whisking after each addition, until stiff and glossy. Whisk in the cornflour and vinegar to combine.

Spoon the meringue onto the prepared baking tray and spread out to a rectangle (about 24cm x 30cm), lightly swirling the surface and making the sides a little higher. Put in the oven and immediately reduce the temperature to 120ºC, gas mark ½. Bake for 1 hour 30 minutes. Turn off the oven and leave the meringue inside to cool completely (at least 2 hours, or overnight).

Meanwhile, put 100g raspberries in a small pan with 1 tbsp icing sugar. Cook gently for about 5 minutes until the raspberries have mostly broken down. Whizz to a purée with a stick blender (or in a jug blender), then press through a sieve into a bowl; discard the seeds. Set aside to cool, then chill until needed.

Put the nectarines in a large bowl. Sift over 4 tbsp icing sugar, then stir in the Cointreau and orange zest. Gently stir through the remaining 200g raspberries. Cover and set aside to macerate for 1 hour.

To serve, in a large bowl, whisk the cream, crème fraîche and remaining 2tbsp icing sugar to soft peaks. Peel the baking parchment off the base of the meringue and transfer to a board or serving platter. Spoon the cream mixture over the meringue, spreading it out a little towards the edges. Drizzle over the raspberry coulis and use a table knife to ripple it through the cream. Top with the macerated fruit and scatter over the mint leaves.