Form a slightly raised lip around the outer edge of one layer; this will be the top for your pavlova. Reduce the oven temperature to 110°C and bake the meringue for ninety minutes and then turn ...

Dry and peel off the skin. Cut the peach flesh into 5mm/¼in cubes. Put into a bowl and add the brandy and light muscovado sugar. Toss well, then divide among eight small tumblers or pretty water ...