's pavlova recipe makes for a light and airy, with that colourful and bright exterior that makes it so ideal for summer. It's easy to prepare with a straightforward method from The Great British Bake Off shared by BBC Food. And what's even more impressive, the base keeps extremely well, so it can be made up to one month ahead and stored in an airtight box or a re-usable plastic bag that is tightly sealed.

This show-stopping pavlova serves twelve to fifteen guests and can be prepared in under 30 minutes, with a further one to two hours time. Decorate with strawberries, raspberries, blueberries, pomegranate seeds and a dusting of icing sugar for a truly beautiful dessert your guests will love.

Ingredients

For the pavlova

• Six large free-range egg whites
• 350g caster sugar
• One teaspoon of white wine vinegar
• One teaspoon of cornflour

For the filling

• 600ml double cream
• One teaspoon of vanilla bean paste
• 50g icing sugar, sifted
• 200g strawberries, hulled and quartered
• 300g raspberries
• 200g blueberries
• 50g pomegranate seeds
• A few mint leaves, to decorate (optional)
• icing sugar, for dusting

Method

Preheat the oven to 160C (140C for fan ovens) or Gas Mark three. Prepare a large baking tray by covering it with baking parchment. Mark a circle measuring 30 centimetres (or 12 inches) in diameter in the centre of the paper, then draw a second circle, 15 centimetres (six inches) wide, within the first to create a ring shape.

Place the egg whites into a clean bowl and beat them using an electric whisk until they form soft peaks that gently hold their shape. Gradually incorporate the sugar, adding it slowly while continuing to whisk at full speed until the mixture becomes thick, shiny, and firm.

Combine the vinegar and cornflour in a small container and stir until smooth. Gently fold this into the meringue mixture.

Carefully spoon the meringue onto the prepared ring shape on the parchment. Use the back of a large spoon to form a shallow channel around the ring where the cream and fruit will be placed later.

Place the tray in the oven and immediately lower the temperature to 140C (120C for fan ovens) or Gas Mark one. Bake for between one hour and one hour and fifteen minutes, until the exterior is crisp but remains pale. Switch off the oven and allow the pavlova to cool and dry inside for at least one hour or leave it overnight.

When ready to assemble, whip the cream together with the vanilla paste and icing sugar until it holds firm peaks. Fill the trench in the meringue with the whipped cream. Arrange the strawberries, raspberries, blueberries, and pomegranate seeds over the top. Add a few mint leaves for garnish, if desired. Before serving, dust with icing sugar and slice into portions.