Ravneet Gill served up a delicious gooseberry and elderflower pavlova on Saturday Kitchen.

The ingredients for the pavlova are: 6 free-range egg whites, squeeze lemon juice, 360g caster sugar, 10ml white wine vinegar, 10ml vanilla extract and 30g cornflour.

For the gooseberries: 200g frozen gooseberries, 50g caster sugar, 20ml elderflower cordial, ½ lemon, juice only, 2 tbsp elderflower syrup, to serve (optional), handful fresh elderflower, to serve (optional), 100g chopped roasted hazelnuts, to serve (optional) and 400ml custard, to serve (optional).

For the cream: 400ml double cream, ½ vanilla pod, 150g condensed milk, pinch sea salt and 3 tbsp skimmed milk powder (optional).

See recipes by Rav in her book titled: Baking for Pleasure: The new sweet and savoury cookbook available from Amazon now.