Meringues are crunchy, sponges are soft and mellow, but both are light and delicious. They form the basis of many desserts and go well with ice creams, coulis, creams and mousses. French meringues are very quick and easy to make – all you need is some egg whites and a little sugar – and they freeze well. The phenomenon of whisking egg whites into snowy peaks is intriguing. Whisking traps air bubbles inside the whites, which inflate to 6 to 8 times their original volume. Pavlova is one of my favourite meringue desserts. Versatile Genoese sponge takes only 20 minutes to make and can be kept wrapped in cling film for up to 3 days in the fridge, or frozen. Eat it plain with fruit salad, ice cream or jam, or on its own. Genoese is also the base for my chocolate truffle cake and raspberry roulade.