Mulled berry pavlova

1. Preheat the oven to 150 ̊C, gas mark 2. Mark a 20cm circle on a large sheet of baking parchment, then turn over and place on a large baking tray. Put the egg white in a bowl with a pinch of salt and, using electric beaters, beat on medium-low speed until foamy. Add the cream of tartar and lemon juice, then beat to stiff peaks.

2. Gradually add the sugar, beating continuously, for another 6-8 minutes, until you have a thick glossy meringue. Pile onto the parchment, shaping it within the 20cm circle. Smooth the top, leaving a slight indent, and use a spatula to shape the sides. Put in the oven, lower the temperature to 130 ̊C, gas mark 1, and bake for 2 hours until crisp. Set the oven door ajar and leave the meringue to cool completely.

3. For the mulled berries, put the frozen berries in a saucepan over a medium heat. As soon as they have fully defrosted, put them in a sieve placed over a jug. Set the berries aside and return the juices to the pan with the orange zest and juice,cinnamon, cloves, vanilla and sugar. Simmer to a thick, syrupy liquid (about 5 minutes). Discard the whole spices and add the berries, simmering for a final minute; set aside to cool.

4 Whisk the cream and yogurt to soft peaks and spoon over the top of the cooled pavlova. Top with the mulled berries and serve immediately.