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" Photograph by Tommy Clarke Happy weekend everyone! This week was my birthday and I celebrated it with a glass of bubbles at the Savoy before going home to try out my take on their classic dessert (made for an Australian), the Peach Melba. Of course I couldn\u2019t help but add an extra Aussie twist to it, resulting in a Peach Melba Pavlova; two great desserts rolled into one wonderfully decadent birthday cake. I\u2019ve always though the cake is the best part of any birthday! Enjoy, Katie x\u00A0 Mini Melba Pavlovas \u00A0Cooking time: 25 minutes plus prep timeServes: 6-8 \u00A0Ingredients Meringue 4 egg whites 180g caster sugar 1 tsp. cornflour 1 tsp. lemon juice \u00A0Melba 250-300g raspberries 2-3 ripe peaches 6 cardamom pods 1-2 tbsp. cr\u00E8me de cassis 1 tsp. sugar \u00A0Cream 300ml double cream 1 tsp. vanilla bean paste 1 tbsp. icing sugar \u00A0 Start by preheating your oven to 140\u00B0C. Line a baking tin with greaseproof paper and pop to one side. Separate the eggs and put the egg whites into a large mixing bowl. Beat until firm peaks form and then slowly add the sugar and fold in, the mix will become glossy. Fold in the cornflour and lemon.\u00A0 Spoon the mix into 6-8 piles and create a small well in the centre. Pop into oven and leave to cook for 20-30 minutes. Times will vary depending on each oven, mine is fast so only takes 20 minutes. When the meringues have cooked, you can remove them from the oven and let them cool or alternatively turn the oven off and leave them in there to cool for a few hours - or overnight if you have the time. This will stop them from cracking. While waiting for the meringues to cook start on your raspberry coulis: pop the raspberries, cr\u00E8me de cassis, cardamom and sugar into a small saucepan. Leave to cook for 15-20 minutes over a low heat. Then remove the cardamom pods and let cool. Whip your cream with the sugar and vanilla paste until the cream forms medium peaks and then leave to one side. Peal and then slice the peaches. When constructing the Pavlovas, make sure everything is cool. Pop the peach, coulis and then the cream on top of the meringue. Serve with bubbles, tea or a birthday candle, enjoy!  Photographs by Jay McLaughlin *** MORE DESSERT RECIPES FROM KATIE Sticky toffee puddingSpiced ginger sponge cakeApple pie with Calvados ice cream "^^<http://www.w3.org/2001/XMLSchema#string>
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