• 3 egg whites
• 175g caster sugar
• 400g strawberries
• 1 tablespoon caster sugar

Filling

• 250g mascarpone cheese
• 1 teaspoon vanilla
• 200g pot of fromage frais
• 1 tablespoon caster sugar

1. Whisk the egg white until soft peaks form, then gradually add the caster sugar one spoonful at a time while whisking.
2. On a baking tray lined with greaseproof paper, place half the meringue mixture and shape it into a circle about 20cm in diameter. Using a spoon, place dollops of the remaining meringue around the edge of the circle and use a skewer to create peaks on them.
3. Bake at 140°C (Gas Mark 1) for one hour, then turn off the oven and leave the pavlova inside to cool; this creates a crisp shell and a soft centre.
4. When ready to serve, whisk all the filling ingredients together in a bowl.
5. Place about a third of the strawberries in a food processor with the sugar and blend into a sauce, then strain through a sieve.
6. Place the pavlova on a plate and fill with the vanilla cream; chop the remaining strawberries to decorate the pavlova, then dust with icing sugar and drizzle a little of the purée over the strawberries.
7. Cut into slices and serve.

Gareth Richards recipe for Prynhawn Da

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