0:00:02 > 0:00:04I'm Lorraine Pascale. I'm a chef and baking is my passion.
0:00:04 > 0:00:08When I quit modelling, I tried all sorts of things like being a car mechanic,
0:00:08 > 0:00:12an interior designer and then I found cooking and that was it.
0:00:12 > 0:00:15Since then, I've worked in restaurants, I run my own business
0:00:15 > 0:00:18and I'm going to share some chef secrets with you.
0:00:18 > 0:00:21For me, baking is anything that cooks in the oven.
0:00:21 > 0:00:24Sweet and savoury, classic dishes,
0:00:24 > 0:00:25delicious new ideas
0:00:25 > 0:00:29and baking you really thought you'd never be able to do, but you can.
0:00:29 > 0:00:33Baking's not always fast, but it's always easy.
0:00:39 > 0:00:42I really love experimenting with baking and what I love to do
0:00:42 > 0:00:46is take an old recipe and add a modern twist.
0:00:46 > 0:00:50So I'm making a strawberry and mascarpone Swiss roll
0:00:50 > 0:00:52which is a jazzed up version of the one my granny
0:00:52 > 0:00:54used to get from the shop.
0:00:54 > 0:00:55And then, focaccia.
0:00:55 > 0:00:58A modern classic from Breadworld.
0:00:58 > 0:01:03The dimpled surface of this Italian flat bread is strewn with sea salt and rosemary.
0:01:03 > 0:01:06And it's divine, and easy, of course.
0:01:06 > 0:01:10Glam mac and cheese is my edible comfort blanket.
0:01:10 > 0:01:14it's a new take on a classic bake pasta I used to eat as a teenager.
0:01:14 > 0:01:19And then I'm going to tackle so many people's kitchen nemesis - meringue.
0:01:19 > 0:01:21But fear not, I have a foolproof method.
0:01:21 > 0:01:25And then I'm using it's as the base of a delicious blackberry,
0:01:25 > 0:01:26pear and apple pavlova.
0:01:26 > 0:01:30It's an all-time favourite dessert for a very good reason.
0:01:45 > 0:01:50I prefer to grow herbs on my little terrace so if I need a bit of fruit
0:01:50 > 0:01:54for baking and I've got some time, I come down to the pick your own.
0:01:54 > 0:01:56I love strawberries.
0:01:56 > 0:01:58These look so delicious.
0:01:58 > 0:02:00I've got a recipe in mind for those.
0:02:06 > 0:02:09When I was a kid, Swiss roll, for me,
0:02:09 > 0:02:11was that cake you had round your nan's house
0:02:11 > 0:02:15with a soggy fish paste sandwich and a rich tea biscuit.
0:02:15 > 0:02:20And much as I love my nan's version rolled straight out of a packet,
0:02:20 > 0:02:22I thought I'd make my own decadent version.
0:02:22 > 0:02:25Let me show you how easy it really is.
0:02:25 > 0:02:26Sorry, Nan!
0:02:26 > 0:02:29And I just prefer hulling to just slicing the tops off,
0:02:29 > 0:02:32because I think you get more strawberry that way.
0:02:32 > 0:02:34And if you need to cut them in half,
0:02:34 > 0:02:37it looks much prettier, because you get a kind of heart shape.
0:02:37 > 0:02:41That's those done. So I've got 250 grams of strawberries here
0:02:41 > 0:02:45and I'll put two-thirds of those into the blender,
0:02:45 > 0:02:50with two tablespoons of granulated sugar, roughly two tablespoons.
0:02:53 > 0:02:55And then they get a nice blitz.
0:03:01 > 0:03:04OK, they're done and into the bowl.
0:03:06 > 0:03:09And then you need
0:03:09 > 0:03:12one or two tablespoons of masala.
0:03:14 > 0:03:17Pop the rest of the strawberries in as well, to macerate.
0:03:17 > 0:03:19Just give it a bit of a stir.
0:03:21 > 0:03:24That is going to be very good in half an hour or so.
0:03:24 > 0:03:27So that's the first part of the filling.
0:03:27 > 0:03:29Now I'm going to make the sponge.
0:03:30 > 0:03:36Three eggs...free range or organic if you can.
0:03:39 > 0:03:4180 grams of caster sugar.
0:03:41 > 0:03:45The interesting thing with this sponge, is there's actually no butter in it.
0:03:45 > 0:03:48And the only problem with that is, you have to eat it all
0:03:48 > 0:03:51in the same day, because it doesn't keep very well.
0:03:51 > 0:03:53But that's not normally a problem in my house.
0:03:53 > 0:03:55And then a vanilla pod.
0:03:56 > 0:04:03You can use vanilla extract, a couple of drops, but I just love to use vanilla pods when I can.
0:04:03 > 0:04:08And then this needs to whisk for a good five minutes on a high-speed.
0:04:10 > 0:04:13It needs to be nice and light and frothy.
0:04:27 > 0:04:30OK, that looks ready to me.
0:04:30 > 0:04:33OK, now I need 80 grams of flour.
0:04:35 > 0:04:39I'm going to cheat rather than weigh it into a bowl and just weigh it straight into this on.
0:04:39 > 0:04:42And just put it around the sides,
0:04:42 > 0:04:46so we don't knock all that lovely air out. And now, fold.
0:04:46 > 0:04:52Just do it really slowly, turning it round all the time.
0:04:52 > 0:04:54And look, there's some flour.
0:04:54 > 0:04:58That has a naughty habit of just sitting on the bottom.
0:04:58 > 0:05:01So you want to make sure you get all those bits as well.
0:05:01 > 0:05:04Right, now this needs a tablespoon of warm water.
0:05:04 > 0:05:06I'll just get the kettle.
0:05:09 > 0:05:15This stops the Swiss roll from cracking when you roll it up when it's all ready to be assembled.
0:05:15 > 0:05:17And I've got this tin here.
0:05:17 > 0:05:22It's quite long and shallow and I've lined it with some baking parchment.
0:05:22 > 0:05:27And there's the bits hanging over the side so that when it's cooked, it's easy to take out.
0:05:27 > 0:05:31So I'll just pour it in from a low height,
0:05:31 > 0:05:34because if it's too high, you'll just knock out all those bubbles.
0:05:34 > 0:05:36Lovely. Look at that.
0:05:36 > 0:05:39Nice and smooth and velvety.
0:05:41 > 0:05:44So I use my pallet knife
0:05:44 > 0:05:47and then just spread it over
0:05:47 > 0:05:49right into the corners.
0:05:51 > 0:05:53So, this goes into the oven
0:05:53 > 0:05:56for about ten to fifteen minutes at 190 degrees.
0:06:08 > 0:06:14When the sponge has shrunk a little from the sides of the tin and feels springy to touch, it's done.
0:06:14 > 0:06:18Turn it out on to a sheet of baking paper sprinkled with caster sugar
0:06:18 > 0:06:19and after ten minutes,
0:06:19 > 0:06:23gently peel the paper off and leave it to cool completely.
0:06:27 > 0:06:29Ah, these strawberries look great.
0:06:29 > 0:06:33They've been macerating for a good half hour, and they're all soft and mushy.
0:06:33 > 0:06:38Just what I want. So I'm just going to give my mascarpone cream
0:06:38 > 0:06:41another stir, make it easier to spread.
0:06:41 > 0:06:45For this, I just mixed up 250 grams of mascarpone
0:06:45 > 0:06:49with two tablespoons of icing sugar and two drops of vanilla extract.
0:06:52 > 0:06:56So, I'm just going to use my pallet knife and just spread it
0:06:56 > 0:07:03on the sponge, really evenly, all the way round right to the edges.
0:07:03 > 0:07:06OK. It looks good.
0:07:06 > 0:07:08And now my strawberries.
0:07:08 > 0:07:12So just spread on the strawberries and all this lovely juice.
0:07:15 > 0:07:19OK. That looks good. Now to roll it up.
0:07:20 > 0:07:23Just take the first bit and squidge it down.
0:07:23 > 0:07:27Try and get it as tight as possible.
0:07:27 > 0:07:32And then just very gently pull this paper up
0:07:32 > 0:07:35so it rolls over.
0:07:35 > 0:07:38Try to get it even. Well, ish.
0:07:38 > 0:07:42And when you get to the end, just really slowly roll it over
0:07:42 > 0:07:45and if any squidges out, that's fine.
0:07:49 > 0:07:52And then to finish, a few strawberries.
0:07:58 > 0:08:03And then you can just spread them over like that.
0:08:03 > 0:08:04Beautiful.
0:08:14 > 0:08:18You know, food presentation is so important because
0:08:18 > 0:08:20if the food looks good on the plate,
0:08:20 > 0:08:23then people automatically think it's going to taste good.
0:08:23 > 0:08:25These are a few things that I do.
0:08:25 > 0:08:28For smaller items like canapes or individual cakes,
0:08:28 > 0:08:31I sometimes arrange them in rows.
0:08:32 > 0:08:37And always arrange items in odd numbers. Believe me, this works.
0:08:37 > 0:08:41Or I go for piles because central height always looks great,
0:08:41 > 0:08:45whether it's a pile of brownies like this or a serving platter of food.
0:08:45 > 0:08:48Then, not too many colours or clutter.
0:08:48 > 0:08:51I mostly use glass or white plates and stands
0:08:51 > 0:08:54because I think it just makes the food stand out.
0:08:54 > 0:08:56And so, those are some tricks of the trade.
0:09:01 > 0:09:04When I make focaccia,
0:09:04 > 0:09:09I like to use my very special extra virgin olive oil.
0:09:09 > 0:09:15It's special because it's very, very tasty and very expensive.
0:09:15 > 0:09:19So I hide it from the other family members who might use it
0:09:19 > 0:09:22for deep fat frying when they could just use
0:09:22 > 0:09:25vegetable oil or something else like that.
0:09:25 > 0:09:27Here it is.
0:09:31 > 0:09:35So, you need 500 grams of strong white bread flour.
0:09:41 > 0:09:44And two teaspoons of salt. Just table salt's fine.
0:09:47 > 0:09:50And seven grams of yeast.
0:09:51 > 0:09:55And then some oil, of course, my olive oil,
0:09:57 > 0:09:5980ml of that.
0:09:59 > 0:10:03And lastly, 250ml of warm water.
0:10:04 > 0:10:07So that goes on the machine for five minutes
0:10:07 > 0:10:09and if you're kneading it by hand
0:10:09 > 0:10:11it'll probably take a good ten minutes.
0:10:20 > 0:10:23Just take it off and I think that's done.
0:10:23 > 0:10:29A good way of checking is to just fold it underneath itself like that,
0:10:29 > 0:10:31and then stick your finger in some flour
0:10:31 > 0:10:34and just stick it in really gently
0:10:34 > 0:10:38and the dough will spring back pretty much all the way.
0:10:38 > 0:10:40That way you know it's ready to go.
0:10:43 > 0:10:46So I just want it flat. Focaccia can be any shape.
0:10:46 > 0:10:50You can even do this in a tin if you like, a square tin, but I like to do mine a rough oval shape.
0:10:50 > 0:10:55So just squidge it down and it does spring back quite a lot,
0:10:55 > 0:10:58but if you just persevere, it'll stay there.
0:11:00 > 0:11:01Get my rolling pin.
0:11:03 > 0:11:05Just roll it down and it keeps springing back,
0:11:05 > 0:11:08but just keep rolling it every direction.
0:11:08 > 0:11:12So I need to leave this bread to rise now.
0:11:12 > 0:11:14I like to cover it with cling film.
0:11:14 > 0:11:16So many people do it with a tea towel,
0:11:16 > 0:11:19but I find cling film is the best way.
0:11:19 > 0:11:21A bit of oil. The oil will make sure
0:11:21 > 0:11:25that the cling film doesn't stick to the bread.
0:11:25 > 0:11:30It's good to cover it, because it provides a lovely cosy environment so the bread can rise.
0:11:30 > 0:11:35It's nice and warm and air tight, but make sure the cling's not too tight
0:11:35 > 0:11:39because it needs to have that room to grow up a little bit.
0:11:39 > 0:11:41Leave that to rise. It takes about half an hour,
0:11:41 > 0:11:44but it depends how warm the environment is.
0:11:44 > 0:11:47I like to leave mine by a pre-heated oven.
0:11:52 > 0:11:56You can flavour focaccia with all sorts of things,
0:11:56 > 0:12:00like olives or sun dried tomatoes or thyme.
0:12:02 > 0:12:06But my personal favourite is rosemary.
0:12:11 > 0:12:13It smells so good.
0:12:14 > 0:12:16OK, I think my bread's ready.
0:12:16 > 0:12:20It's lovely and pillowy, look at that.
0:12:23 > 0:12:28So, focaccia has these dimples in it and you can just use your fingers.
0:12:28 > 0:12:33So, put them in the flour so the dough doesn't stick to them.
0:12:33 > 0:12:37And then just do whatever pattern you like.
0:12:37 > 0:12:39Straight lines does look better though.
0:12:43 > 0:12:45And then the rosemary.
0:12:47 > 0:12:50Just take your rosemary sprig like that
0:12:50 > 0:12:52and then snip...
0:12:54 > 0:12:57..a little bit and stick it in the holes.
0:12:57 > 0:13:01For the next ones, I like to pinch off the rosemary leaves
0:13:01 > 0:13:05so you don't get the stubby cut off bit of the branch.
0:13:05 > 0:13:10And this is just going to infuse the bread with so much flavour.
0:13:13 > 0:13:15OK, then some sea salt.
0:13:15 > 0:13:19A nice sprinkle.
0:13:19 > 0:13:22Extra flavour and it looks really good, too.
0:13:22 > 0:13:27And then this goes into the oven at 200 degrees for about 25 minutes.
0:13:36 > 0:13:40I've been e-mailing with some friends and I've been telling them
0:13:40 > 0:13:42about my soon to be ready focaccia,
0:13:42 > 0:13:45so I promised them when it's done, I'll send them a picture.
0:14:24 > 0:14:29When I was 16, a very long time ago, I used to work in here.
0:14:32 > 0:14:34I started off at frozen foods,
0:14:34 > 0:14:39but within a week I was promoted...to fruit and veg.
0:14:40 > 0:14:45And when I was working here, my duties included stacking shelves,
0:14:45 > 0:14:49taking in deliveries, making sure the quality of the fruit and veg
0:14:49 > 0:14:53was of a satisfactory standard, lovely.
0:14:53 > 0:14:57But when I finished working here, I couldn't wait to get on my bike,
0:14:57 > 0:15:01race home and have my favourite comfort food, mac and cheese.
0:15:01 > 0:15:03I still make mac and cheese today
0:15:03 > 0:15:06but I add some little extra special ingredients.
0:15:09 > 0:15:10Thank you. Bye.
0:15:17 > 0:15:22Baked pasta has a reputation of being a bit of a family dish,
0:15:22 > 0:15:25but my macaroni and cheese is really, really glamorous.
0:15:25 > 0:15:29It's even good enough if friends come round as a dinner party dish.
0:15:29 > 0:15:32So I've got some pancetta here
0:15:32 > 0:15:34and I'm going to fry it in the pan.
0:15:34 > 0:15:36I need a bit of oil.
0:15:38 > 0:15:42I love pancetta. It's such a lovely flavour.
0:15:42 > 0:15:47And you know, you can use bacon as well, just snip some bacon up.
0:15:47 > 0:15:49Some spring onions.
0:15:52 > 0:15:57OK, so whilst those are crisping up, I'm going to get on with the white sauce.
0:15:57 > 0:16:01It's a basic white sauce and it's equal amounts of flour and butter.
0:16:02 > 0:16:08So 40 grams of butter and I'm going to add some flour. It's 40 grams...
0:16:11 > 0:16:14..and then just mix it in and make a little paste.
0:16:15 > 0:16:20Get right into the corners so it goes quite lumpy and it looks a bit scary.
0:16:22 > 0:16:26And then take it off the heat and add some milk.
0:16:26 > 0:16:28I've got 200ml of milk.
0:16:28 > 0:16:30I'm not going to add all of it, just a little bit,
0:16:30 > 0:16:32and then mix.
0:16:32 > 0:16:37And then some more. And adding it this way means that it won't go all lumpy.
0:16:40 > 0:16:46I'm going to a add a little pinch of nutmeg and some mustard.
0:16:46 > 0:16:49And this really brings out the flavour of the cheese.
0:16:50 > 0:16:53And just keep stirring, and I know it's really tedious,
0:16:53 > 0:16:59but just keep stirring it and it'll get nice and smooth.
0:16:59 > 0:17:03A bit more. The rest of the milk there.
0:17:03 > 0:17:06OK, and now I add the double cream.
0:17:10 > 0:17:15And that's 285ml of double cream, it makes it so much richer.
0:17:15 > 0:17:18So this needs to boil for about two or three minutes
0:17:18 > 0:17:20and it'll get nice and thick,
0:17:20 > 0:17:25so I turn that right up now and leave that to boil.
0:17:25 > 0:17:29Just keep an eye on it. And I'll grate my parmesan.
0:17:29 > 0:17:32I've got 115 grams of parmesan here.
0:17:32 > 0:17:35Don't buy the pre-grated parmesan.
0:17:35 > 0:17:39I think because it's been sitting around in those pots for so long,
0:17:39 > 0:17:41maybe the flavour's not as good.
0:17:43 > 0:17:47OK. Turn that off. That's ready.
0:17:47 > 0:17:50See, it's lovely and velvety and thick.
0:17:50 > 0:17:52Now I'm going to add the cheese.
0:17:52 > 0:17:56Add two-thirds of this parmesan into it.
0:18:00 > 0:18:03And then this Dolcelatte,
0:18:03 > 0:18:06my favourite cheese.
0:18:06 > 0:18:08And two-thirds of that is 200 grams.
0:18:08 > 0:18:12Make sure you add it while it's still nice and hot,
0:18:12 > 0:18:14because you want it to melt a little bit.
0:18:14 > 0:18:18And it does go lumpy, which is fine, because at least if it's lumpy,
0:18:18 > 0:18:22it won't be lumps of flour, it's just cheese. Lovely cheese.
0:18:25 > 0:18:28In goes the pasta in the bowl.
0:18:31 > 0:18:33And the cheese sauce.
0:18:36 > 0:18:38Oh, this is going to be so good.
0:18:44 > 0:18:48OK, and now my favourite bit,
0:18:48 > 0:18:51the pancetta and onions.
0:18:56 > 0:18:59Lovely crispiness. Just mix it all together.
0:19:02 > 0:19:04And a bit of seasoning.
0:19:04 > 0:19:09Again, the embarrassingly large pepper grinder.
0:19:09 > 0:19:11A pinch of salt.
0:19:11 > 0:19:14Not too much because the cheese is quite salty.
0:19:16 > 0:19:18I'm going to have a cheeky taste.
0:19:22 > 0:19:25Mmm.
0:19:25 > 0:19:28The creamy cheese and the crispy bacon and the sweet onion.
0:19:28 > 0:19:30It's really rather good.
0:19:35 > 0:19:40Into a casserole dish and then I'm going to sprinkle on some thyme.
0:19:40 > 0:19:44I'm using fresh thyme, so I put it on at the last minute.
0:19:44 > 0:19:48If you're using dried, you can put it in with the pancetta and onion.
0:19:50 > 0:19:52So, a few thyme leaves.
0:19:55 > 0:19:57OK, now the breadcrumbs.
0:19:57 > 0:19:59Sprinkle those over the top.
0:20:01 > 0:20:02This is called gratinee-ing.
0:20:04 > 0:20:07Sprinkle on the parmesan.
0:20:11 > 0:20:16And then nice big blobs of the Dolcelatte.
0:20:16 > 0:20:18This is going to be very nice.
0:20:18 > 0:20:21And, you know, if you don't like blue cheese, and I know lots of
0:20:21 > 0:20:26people don't, Cheddar or any other strong cheese works just fine.
0:20:26 > 0:20:31This goes into the oven at 200 degrees for about 20 minutes.
0:20:47 > 0:20:49Mmm... That looks really good.
0:20:49 > 0:20:54The topping's all crisp and the cheese is bubbling.
0:20:54 > 0:20:59All this needs now is a little sprinkling of parsley to finish it off.
0:21:03 > 0:21:07And you know, this isn't only dinner party food.
0:21:09 > 0:21:13You can eat it by yourself too.
0:21:18 > 0:21:21I think I'll just give it a little try.
0:21:23 > 0:21:25Look at that.
0:21:26 > 0:21:29It needs to be tested.
0:21:34 > 0:21:36Mmm. Totally delicious.
0:21:36 > 0:21:41This is as good as baked pasta gets.
0:21:44 > 0:21:48There are so many scare stories about making meringues,
0:21:48 > 0:21:52like, don't get yolk in it, you can over-whisk it and under-whisk it,
0:21:52 > 0:21:55but it really is so much more simple than that.
0:21:55 > 0:22:00I have got a foolproof way of making meringues.
0:22:00 > 0:22:03And - it is a little bit unconventional,
0:22:03 > 0:22:08but it'll give you the stiffest, shiniest meringue you've ever seen.
0:22:08 > 0:22:14I start with the sugar and one egg white with a tiny squeeze of lemon.
0:22:14 > 0:22:18Then whisk them together, add another egg white and keep whisking.
0:22:18 > 0:22:21Then two more egg whites.
0:22:21 > 0:22:24Keep whisking the mixture until it becomes very, very stiff.
0:22:24 > 0:22:29And at this stage, you can turn the meringue into shells, nests,
0:22:29 > 0:22:33tart or pie toppings or the base of a fabulous pavlova.
0:22:40 > 0:22:45I love pavlova. It's one of my favourite desserts and although it's
0:22:45 > 0:22:49not the easiest thing in the world to make, it's very, very quick.
0:22:49 > 0:22:53Making a pavlova base is a matter of dolloping the meringue into a circle
0:22:53 > 0:22:55on some baking parchment,
0:22:55 > 0:22:58with the sides slightly higher than the centre.
0:23:00 > 0:23:05Then it gets baked in the bottom of the oven at 140 degrees for an hour to an hour-and-a-half.
0:23:05 > 0:23:09It's done when the meringue's firm and crisp on the outside,
0:23:09 > 0:23:14but still soft and pillowy inside and a pale, pale beige.
0:23:14 > 0:23:20At this point, you just turn off the oven and leave the door slightly ajar until it's completely cool.
0:23:20 > 0:23:25So the pavlova has three layers, this crisp meringue which is all
0:23:25 > 0:23:28mallowy inside and then a soft vanilla cream,
0:23:28 > 0:23:31and then beautiful tender poached fruits.
0:23:31 > 0:23:33I'm going to get on with the fruits now.
0:23:33 > 0:23:36So I've got four pears here,
0:23:36 > 0:23:38all peeled and deseeded.
0:23:40 > 0:23:44And some apples. Two apples there.
0:23:44 > 0:23:50Right, now the spices. So cinnamon, beautiful, beautiful spice.
0:23:50 > 0:23:53Try and get a cinnamon stick if you can and when you pop it in,
0:23:53 > 0:23:58just remember to snap it to release all those flavours.
0:24:00 > 0:24:02And then some star anise.
0:24:02 > 0:24:05A beautiful aniseedy flavour.
0:24:05 > 0:24:07And vanilla.
0:24:07 > 0:24:11Always use a fresh vanilla pod when you're poaching fruit.
0:24:11 > 0:24:14It does make a lot of difference.
0:24:14 > 0:24:16And then pop the whole lot, the pod and all.
0:24:22 > 0:24:26Sugar, again, soft, light brown sugar that I love.
0:24:26 > 0:24:28Four tablespoons of that.
0:24:30 > 0:24:34And then some Marsala. You need half a bottle of Marsala.
0:24:34 > 0:24:41And you can use a good red wine as well, but Marsala really is the one to go for.
0:24:41 > 0:24:42Half a bottle in.
0:24:42 > 0:24:45I can just smell the flavours. It's incredible.
0:24:48 > 0:24:53And then some zest. You want the zest and the juice of an orange.
0:25:03 > 0:25:05Get as much juice as you can out,
0:25:05 > 0:25:08because this is going to add all the flavour.
0:25:10 > 0:25:14And then a nice twist of black pepper to give it a little bit of spice, a bit of a kick.
0:25:17 > 0:25:21OK, so that's everything in. Now I'm going to bring it up to a boil.
0:25:21 > 0:25:24As soon as it hits the boil, I'll turn it right down to a poach,
0:25:24 > 0:25:26which is basically a slow simmer.
0:25:26 > 0:25:28Then leave that for a good 15 minutes,
0:25:28 > 0:25:32and the fruit's going to start to go lovely and tender.
0:25:32 > 0:25:38And then I'll turn it off, throw in beautiful blackberries and leave it to cool.
0:25:48 > 0:25:52So, the meringue is baked, the fruit is beautifully poached
0:25:52 > 0:25:55and now it's time to make the vanilla cream.
0:25:55 > 0:25:58So you need 200 ml of whipping cream
0:26:00 > 0:26:03and 20 grams of icing sugar.
0:26:03 > 0:26:05And I never bother to sift it.
0:26:05 > 0:26:09And then you need the seeds of a vanilla pod.
0:26:09 > 0:26:12Just whisk.
0:26:12 > 0:26:15So what you're looking for is it to just begin to hold its shape.
0:26:15 > 0:26:20And then, eventually, you'll get to this stage.
0:26:20 > 0:26:23It's just about holding itself in the bowl.
0:26:23 > 0:26:26And that's what you want.
0:26:26 > 0:26:28Now for the best bit.
0:26:28 > 0:26:31Put this over here.
0:26:31 > 0:26:32I'm going to drain this fruit.
0:26:32 > 0:26:37And this poaching liquid is unbelievably good.
0:26:37 > 0:26:41Seriously, do save it!
0:26:41 > 0:26:42I just have to have a taste.
0:26:46 > 0:26:48It's out of this world.
0:26:48 > 0:26:52It's good enough to heat up and have as a little hot toddy.
0:26:52 > 0:26:55Beautiful. Now the vanilla cream.
0:26:55 > 0:26:57So just dollop it on the meringue.
0:27:02 > 0:27:05And these black flecks look so lovely against the white.
0:27:05 > 0:27:07It just really breaks it up nicely.
0:27:11 > 0:27:12And then the fruit.
0:27:14 > 0:27:17Again, this fruit is brilliant to have on its own.
0:27:17 > 0:27:22It's really good so make extra if you can, and then eat it in the morning for breakfast.
0:27:22 > 0:27:25So just pile the fruit on,
0:27:25 > 0:27:30and put extra in the middle because you want that lovely central height.
0:27:30 > 0:27:32And then...
0:27:32 > 0:27:36oh, just get rid of these star anise and bits and pieces.
0:27:36 > 0:27:38The vanilla stick, you don't want to eat that.
0:27:40 > 0:27:44And then just scatter around the blackberries.
0:27:47 > 0:27:51There you are. Beautiful, beautiful pavlova.
0:27:56 > 0:27:57A big piece or a little piece?
0:27:57 > 0:27:59A big piece, thanks.
0:27:59 > 0:28:02OK, great.
0:28:02 > 0:28:05Excellent. Thanks.
0:28:11 > 0:28:12BOTH: Mmm.
0:28:12 > 0:28:15You've just got that twang.
0:28:15 > 0:28:17Lovely.
0:28:30 > 0:28:33Subtitles by Red Bee Media Ltd
0:28:33 > 0:28:36E-mail subtitling@bbc.co.uk