Raspberry and Shortbread Pavlova

Preheat your oven to 150C/Fan 130F/Gas 2.

For smaller meringues, line 2 large baking trays with baking paper. Using a 10cm round biscuit cutter or chef's ring, draw 4 circles (spaced well apart) on each piece of paper.   For one large meringue place a 25cm/10in dinner plate on a sheet of baking parchment and draw around it.  Turn over your paper and set aside.

Seperate the eggs and place the whites into a large mixing bowl and whisk until the they form stiff peaks.  

Gradually whisk in the sugar, a tablespoonful at a time, whisking for a few seconds between each addition and continue to whisk for about 5 minutes (or until mixture is smooth) after all the sugar is added in.

Pile the merignue into the circle/s forming spiky edges and a dipped centre.

Place in the oven and cook for around 1 hour.  When making smaller meringues, the bases should come off the baking paper cleanly when fully cooked. If you are not sure if they are done, turn off the oven and leave the meringues inside the oven as they cool.  When baking one large meringue it should be very lightly coloured brown and crisp on the outside, turn the oven off and leave the meringue for a further hour.

Remove from the oven and leave to cool completely.

For serving, carefully release the meringue/s from the baking parchment.

To make the coulis, gently heat the raspberries with the honey in a medium pan until soft. Whiz in a blender until smooth, then press through a sieve and leave to cool.

Whip the double cream until it forms soft peaks and spoon onto the meringue/s and stir a few tablespoons of coulis to the cream.

Cut the shortbread into shards and crumble any larger pieces and sprikle on top of the pavlova.

To decorate, add coulis, raspberries, shortbread shards and crumble on top of the pavlova and serve.