I decided to finish the meal with a bit of a spectacular flourish - and felt that only one dessert is possibly big and blousey enough to carry it off in true diva fashion is of course the Pavlova. Created (so they say) for a Russian Prima Ballerina and diva (by the sounds of things), the Pavlova is more of a fashion statement than food. To be honest I love the combination of meringue, cream and berries, it is definately decadent in the most ostentatious way. With ostentation in mind, I set about making this a true queen of pavs - so infused the meringue with lavender flowers, and made a lavender syrup that then I folded into the cream (I prefer to use creme fraiche mixed with double cream as the subtle sourness works well with the sweet meringue) that sandwiched the two pieces together. I chose to decorate it with red berries, with redcurrants draped about it like Bulgari jewels. The final flourish came with ultra thin slithers of white chocolate that had been infused with green peppercorns, projecting from the roof of this pudding at uncomfortable angles, much like a Zaha Hadid building, well at least in my imagination it did.