A Cup of Tea and Cake’s Valentine’s Maple Pavlova

For the meringue

• 5 free-range egg whites
• 275 g maple sugar 
• 1 tsp cornflour
• 1 tsp lemon juice

For the topping

• 350 ml double cream
• 1 tbsp maple sugar
• 400 g strawberries, sliced
• 300 g raspberries
• 100 ml pure maple syrup (preferably amber syrup for its rich taste)

1. Preheat the oven to 140°C / 120°C fan / 280°F. Line a baking sheet with baking parchment and draw a 20 cm / 8 in diameter circle in the centre as a template.
2. Using a stand mixer fitted with a whisk attachment or a handheld electric whisk with a balloon whisk, whisk the egg whites until stiff peaks form. Gradually add the maple sugar while continuing to whisk until the mixture is thick, glossy, and fully combined.
3. Fold in the cornflour and lemon juice until the meringue is thick, glossy, and holds its shape well.
4. Spoon the mixture onto the circle on the baking parchment. Using a palette knife, smooth the meringue upwards to give the pavlova height when baked. Repeat smoothing around the edges. Optional: save some mixture to pipe meringue kisses for decoration.
5. Bake the meringue for 1 hour 15 minutes until crisp on the outside and dry underneath. Do not open the oven door at the end of baking; instead, turn off the oven and leave the meringue inside to cool completely, preferably for at least 12 hours or overnight.
6. Once cool, carefully peel off the baking parchment and place the pavlova on a plate for serving.
7. Whip the double cream with the tablespoon of maple sugar until soft peaks form.
8. Top the pavlova with the whipped cream and sliced strawberries and raspberries. Drizzle generously with maple syrup before serving.