For The Second Sunday Of May

Surprise your mum with one of her favourite fruity desser ts on Mother’s Day

PAVLOVA

Serves 6

3 large egg whites
175g caster sugar
275g whipped cream
350g raspberries, strawberries and redcurrants

Preheat the oven to 150˚C. Whisk the egg whites in a large bowl until soft peaks form. Then whisk in the sugar 25g at a time. Take a metal tablespoon and spoon the meringue mix onto a lightly oiled baking sheet, forming a circle about 20cm in diameter. Spoon round blobs next to each other so they join up and form a circle all around the edge. Place in the oven, turn down t he h eat t o 140˚C a nd c ook f or o ne h our. Turn the heat off but leave the meringue in the oven until completely cold.

Place the meringue on a serving dish, spread the whipped cream on top and put the fruit on the cream.

CHERRY SORBET

Serves 6

750g cherries
140g caster sugar
1 lemon, juice only
½tsp almond extract
½tsp salt

Destalk, pit and dice the cherries. Place the cherries and all the other ingredients in a bowl; pour over 300 millilitres of boiling water. Leave to macerate until cool, then blitz until smooth. Push the purée through a sieve. Clear a shelf in the freezer and place a sided metal tray into chill. Pour the mix into the tray and cover with cling film. Freeze the liquid until it’s icy around the edges and slushy in the middle. Use a fork to break up the ice into smaller crystals. Return the tray to the freezer.

Repeat the process every half hour (at least three times) until you have a completely frozen sorbet that’s the texture of snow. Scoop into individual dishes and serve with a sprig of mint.