Gluten-free pavlova meringue log

• butter↗

  or flavourless oil, for the tin

• egg whites↗4

  (freeze the yolks for another recipe)

• caster sugar↗230g g
• vanilla extract↗1 tsp tsp
• cornflour↗1 tsp tsp
• vinegar↗1 tsp tsp
• icing sugar↗1 tsp tsp
• frozen berries400g g
• caster sugar↗2 tbsp tbsp
• cornflour↗2 tbsp tbsp
• whipping cream↗300ml ml
• vanilla extract↗1 tsp tsp
• icing sugar↗2 tbsp tbsp
• white chocolate↗2 tbsp tbsp

  shavings

Step-by-step instructions

1. 1

   For the filling, put the berries and sugar in a saucepan over a low heat for 5-10 mins until the berries defrost and release their juices. Mix the cornflour with 100ml water to form a smooth paste. Turn the heat up a little, then slowly pour in the cornflour mix, stirring to prevent lumps. Bring to a simmer, stirring for 3-4 mins until thickened. Pour into a bowl and leave to cool.

2. 2

   Heat the oven to 180C/160C fan/gas 4. Butter or oil a swiss roll tin (ours was 25cm x 35cm) and line with baking parchment. Beat the egg whites to stiff peaks, then gradually beat in the sugar until glossy and all the sugar is dissolved.

3. 3

   Fold in the vanilla, cornflour and vinegar, and spread the mix evenly into the tin. Bake for 12-15 mins until crisp, then remove and leave to cool completely, around 30 mins.

4. 4

   Cut a sheet of baking parchment to the same size as the tin, sprinkle with icing sugar, and turn out the pavlova onto it. Carefully peel away the original baking parchment.

5. 5

   To finish the filling, whip the cream, vanilla and icing sugar and spread over the meringue, then gently layer on the compote. Roll from the long side and serve topped with the white chocolate shavings.