Cranberry pavlova with sorbet

Method

1. Make the cranberry sorbet: put the cranberries, sugar, orange juice and 250ml water in a pan over a medium heat. Bring to the boil, then simmer for 3-4 minutes until the berries begin to release their juice. Set aside to cool, then whizz with a stick blender or transfer to a blender and purée. Push the mixture through a wire mesh sieve into a freezerproof, lidded container. Stir in the rosé, then freeze for 3-4 hours.
2. Remove the sorbet from the freezer and whizz with a stick blender (or electric hand mixer) to break up the ice crystals. Freeze again until semi-solid, then whizz and freeze once more. Once the sorbet has set solid, take out of the freezer and let it soften enough to break it up with a spoon. Whizz again, this time incorporating the frothy egg white – it will become much smoother in texture and look almost creamy. Put back in the freezer until set firm or you’re ready to serve (see Make Ahead).
3. Heat the oven to 180°C fan/ gas 6. Grease 2 baking trays, then draw an 18cm diameter circle on 2 sheets of baking paper, flip so the outline is on the underside and use to line the baking trays.
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4. For the pavlova, whisk the egg whites with an electric mixer on a low speed until frothy, then increase the speed and whip to soft peaks. Add the sugar, 1 tbsp at a time, whisking after each addition. Whisk in the cornflour and vinegar. Put the bowl over a pan of barely simmering water, making sure it doesn’t touch the water, then whisk 8-10 minutes more until thick and glossy.
5. Divide the meringue evenly between the 2 prepared trays using the drawn circles as a guide. Using a palette knife, smooth the sides and the top of the meringues.
6. Turn the oven to 110ºC fan/gas ¾, then bake the meringues for 1½ hours, swapping the trays halfway through the cooking time to ensure even baking. Turn off the oven and let the meringues cool in the oven for at least 4 hours or overnight until cooled completely.
7. To assemble, put one meringue on a serving platter. Top with half the whipped cream, then the second meringue. Add more cream, then arrange the orange slices and scoops of sorbet on top. Stir a splash of water into the cranberry sauce and drizzle it over to serve.