Pavlova

Making a custard or ice cream always leaves egg whites over. You can always do the amaretti biscuits, for meringues or in this case a festive Pavlova
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Whisk 4 egg whites until they reach stiff peaks
Gradually add 8 oz sugar whilst still whisking.
When it is smooth glossy and in stiff peaks it is ready
Pipe into a circle with an additional piped layer on the outside
Bake in a low oven for 45mins to 1 hour

When cool, add cream to the centre and berries. I used wild strawberries and raspberries from the garden plus some blueberries. You can glaze it using quick jel or a sieved raspberry jam with added water