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THE FOOD OF LOVE Your valentine will be tickled pink by these gin cocktail and gin-infused sweet treats

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RASPBERRY RIPPLE MERINGUE KISSES Makes 20 Takes 50-55 minutes

1. Preheat the oven to 120°C, fan 100°C, gas 1 and line 2 large baking trays with non-stick greaseproof paper.

2. Place the egg whites in a large, clean mixing bowl and whisk for 5 minutes until stiff peaks form. Add the sugar to the egg whites a tablespoon at a time, continuing to whisk until the sugar is well incorporated and the mixture is glossy and stiff.

3. Add a large star nozzle to a piping bag. Using a paint brush and the food colouring gel, paint 3 pink stripes and 3 yellow stripes on the inside of the piping bag, starting at the nozzle end.

4. Spoon the meringue into the piping bag and pipe 40 rosettes around 3cm/1/4in wide onto the baking trays, leaving some space between each one.

5. Transfer to the oven and bake for 40 minutes. Once cooked, remove from the oven and leave on the baking trays to cool completely.

6. To make the filling, add the double cream and gin to a large mixing bowl and whisk until the cream is just thick and holding its shape.