This perfect pavlova recipe has certainly got the wow factor and what’s more the undecorated pavlova can be made the day before, keep it loosely covered with non-stick baking paper or a clean tea cloth and then just decorate minutes before serving. Serves 8 Takes 1 and a quarter hours to make 4 medium egg whites 225g (8oz) caster sugar 40g (11/2oz) pistachio nuts, very finely chopped To finish 100g (4oz) dark chocolate, broken into pieces 300ml (1/2 pint) double cream 550g (11/4lb) mixed strawberries, hulled, halved, blackberries, blueberries and raspberries Method 1. Preheat the oven to 140°C (120°C fan), Gas 1. Line a baking sheet with non-stick baking paper…