Morrisons Toffee Pavlova, 302g (Frozen)

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You want it to form soft peaks, like the image below - if you continue to whip after this it will go quite firm and while still edible, it won't be as light and fluffy.

That way you won't get three-eggs-in and then accidentally drop some yolk in and have to start all over again.Put it in the oven and immediately turn down to 150°C/130°C Fan/gas mark 3/300°F and cook for an hour. Switch off the oven and leave inside until cool.

Whilst mixing the quark and white chocolate base for the recent cheat’s raspberry tart, it occurred to me this moussey mix would work equally well on top of a pavlova. We need a toffee apple version and here it is. Transfer mixture into the circle traced on the baking sheet and start shaping your pavlova using an angled spatula. For the baked apple slices topping this recipe I have sprinkled a little brown sugar but this is as much to encourage a golden colour rather than flavour. Whisk the double cream with an electric whisk or in a stand mixer until it forms soft peaks, then fold in the yoghurt and vanilla paste. Put the pavlova on a serving plate, then spoon the cream and yoghurt mixture over the top. Chop the fruit and spoon that over also, then drizzle over the caramel sauce. Drag the blade of a sharp knife over the chocolate to create shavings, then sprinkle over the pavlova. Slice and serve.If you do get some yolk in the mix don't worry - simply pop the eggs into a container in the fridge and use them in an omelette for your next meal!