“A perfect late spring/early summer pudding, which plays on quintessential Italian flavours. Unlike the traditional (and often overly sweet) pavlova, I prefer a tangy yoghurt cream and velvety curd with just the slight background note of olive oil, which chimes beautifully with the fragrant basil,” says cookbook author Letitia Clark.
“Decorate with your favourite edible flowers (such as jasmine) and strawberries, or your favourite summer berries. I make double my usual pavlova recipe as it deserves to be mighty and magnificent for a celebration, but if you are making for a smaller, more subdued setting, by all means halve the recipe.”
