Mary Berry and Darcey Bussell served up a delicious pear and hazelnut pavlova reef for the festive season on Mary Berry’s Christmas Party.

The ingredients are: 6 large free-range egg whites, 375g caster sugar, 1 tsp white wine vinegar and 1 tsp cornflour.

For the filling: 75g dark chocolate, broken into pieces, 300ml double cream, 300ml Greek-style yoghurt, 1 tsp vanilla extract, 50g icing sugar, sieved, 4 poached pears or 2 x 400g tins pear halves in syrup, cut into large pieces and 50g toasted hazelnuts, halved.

See mary’s recipes in her new book titled: Mary Berry’s Complete Cookbook: Over 650 recipes, available from Amazon now.