Damiano Carrara served up a delicious summer raspberry pavlova with Swiss meringue on this morning.

The ingredients for the Swiss meringue are: 168g egg white (you will need between 5-6 large eggs), 168g caster sugar, 126g icing sugar and 15g powdered dried raspberry.

For the chantilly cream: 300g double cream, 10g sugar and Seeds from 1 vanilla pod.

For the raspberry gel: 150g raspberry puree, 20g sugar and 3g agar.

To decorate: Raspberries and mint leaves.

See dessert recipes in the book titled: Tasty Dessert available from Amazon now.