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ALWAYS A WINNER Pavlova

Its cloudlike, crisp yet mallowy texture makes meringue the ideal sunnyday pudding, especially when fresh fruit comes into play. We’ve created three recipes, including a vegan version made with aquafaba. Before you ask – yes, it works brilliantly. Summer never looked so sweet…

Watermelon, berry and white chocolate pavlova

BRIGHT AND BEAUTIFUL Watermelon, berry and white chocolate pavlova, p64
PHOTOGRAPHS MAJA SMEND FOOD STYLING JEN BEDLOE STYLING TONY HUTCHINSON

SERVES 8-10. HANDS-ON TIME 45 MIN,

OVEN TIME 1½ HOURS, PLUS 4-5 HOURS

COOLING AND FREEZING

MAKE AHEAD

Make the meringue up to a day in advance. Keep in an airtight container somewhere cool.

FOOD TEAM’S TIP

Brushing the inside of the meringue with melted white chocolate gives extra flavour and creates a barrier between the wet cream and the meringue, which allows the pavlova to stand for longer.

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About delicious. Magazine

June brings warm sun and a new issue of delicious. packed with even sunnier food. Enjoy fabulous recipes that add a new dimension to barbecue fare, the 5 best Italian sauces for summer, Georgina Hayden’s pack-and-go feast, Jason Atherton’s brilliant pizza recipe and three colourful, fruit-filled pavlovas. Something summery to drink? How about some wonderful homemade elderflower fizz. Plus, don’t miss our easy 5-ingredient midweek recipes that will give you more time to enjoy the light evenings and our special 16-page Collector’s Edition, a guide to eating outside. Hooray for a delicious. summer!