Instructions: Aga equipment:
wire shell on third set of runners in simmering oven

Mark a 250mm circle on a large sheet of baking parchment laid on a baking sheet.

Sprinkle the circle lightly with caster sugar this makes it easier to remove the cooked pavlova.

Whisk the egg whites with a pinch of salt until they are really stiff start off gradually then increase speed for maximum bulk.

The age old trick to see when the egg whites are ready is to tip the bowl upside down over your head.

They should stay in the bowl...

Mix the sugar with the cream of tartar and mrnflour and gradually whisk half into the egg whites.

Whisk in the vanilla and vinegar then the remaining sugar.

Scrape the meringue from the bowl and spread it lightly over the prepared baking sheet using the circle to achieve a round pavlova.

Pull the meringue up into a decorative edge and make the centre slightly thinner than the edges.

Bake in the simmering ovenfor 3 to 4 hours until the pavlova is dry lightly browned and slightly cracked.

Cool on the paper on a wire rack.

Cut the skin from the pineapple and remove the core.

Whizz the flesh for just a few seconds to give a fresh pineapple crush.

Drain away the juicer and enjoy drinking them a perfect excuse for a pine colada!

Whip the cream until thick and floppy then fold in the pineapple and mint add a little sugar if necessary.

Pile the cream over the meringue on a large serving plate.

Melt the chocolate in a small bowl over a pan of water on the simmering plate. Scoop the melted chocolate into a paper forcing bag then drizzle it in sweeping lines across the pavlova forwards and back to make a kind of lattice.

Decorate with fresh mint leaves just before serving.

Serves 8

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