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Cat Sheppard

Cat has been teaching cookery for more than ten years, previously running a cookery school in Berkshire for Mike Robinson on Game and Wild Food which opened in 2007. Later she moved on to work for the Children’s Food Trust on the Let’s Get Cooking programme, which trained and set up over 7,000 cookery clubs across England, reaching over 3 million children.

Cat ran the London region for over seven years, working with schools, children’s centres, community centres and further education colleges. She built relationships and sponsorship with a number of large corporate organisations including Tesco, and went on to work with them to run cookery courses, teaching thousands more children basic cooking skills in store.

Now based in the world-famous ski resort of Verbier, Switzerland, Cat partnered up with Amy Corbett to open the Mountain Thyme Cookery School in 2017. Their love of teaching and passing on their hard-won skills to the next generation is evident. Also catering to the rich & famous as well as running a home-made ready-meal delivery service, they plan to expand to other Swiss resorts in the very near future.

Video Description

Mountain Thyme Cookery School based in Verbier, Switzerland, invites you into their classroom with these online lessons in cooking and baking.

In this episode with Chef Cat Sheppard you will learn how to make a pavlova. Learn how to expertly whisk eggs to create this delicious light and fluffy summery dessert.  


3 eggs, whites only

180g caster sugar

200ml double or whipping cream

50ml natural yoghurt

1 tsp vanilla extract

50g frozen raspberries

Selection of fresh fruits – mango, strawberries, blackberries, halved/chopped as needed

2 passionfruit

3-4 mint leaves, chopped


Pre-heat the oven to 100°C.

Separate the eggs and place the whites in a clean pyrex or glass bowl (not plastic). Weigh the sugar separately. It is important to use a semi-fine sugar like caster sugar as it dissolves at the correct pace. Icing sugar will give a very crisp un-chewy meringue and granulated sugar doesn’t dissolve enough and the meringue will not work.

Using a totally clean and dry electric whisk, start whisking the egg whites until it is the texture of thick cream. It will still look a bit translucent at this stage. Start adding the sugar, 1 tablespoon at a time, giving a good 30 seconds of whisking between each addition. This enables the sugar to fully dissolve and will give you a pure white result. Keep going until all the sugar has been added. It will be glossy and thick and hold it’s shape.

Line a baking sheet with non-stick paper and draw a rough circle the size you want the pavlova. Spread the meringue mixture out in the circle, making a higher ridge around the edge to hold in the filling.

Bake for 1 hour exactly, then switch off the oven and leave the pavlova to cool in the oven. Do not open the door. Ideally this is left overnight.

Defrost the raspberries and crush with a fork. Whip the cream to stiff peaks, then gently stir in the yoghurt, vanilla extract and crushed raspberries. Stir to a rippled effect. Dollop the cream over the centre of the cooled meringue and decorate with the fruit.

Cut the passionfruit in half and scoop out the seeds with a teaspoon. Drizzle over the fruit and sprinkle with chopped fresh mint.

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