PAVLOVA WITH RASPBERRIES

serves / 10 prep / 25 minutes cook / 1 hour 45 minutes

5 egg whites ½ vanilla bean, split and seeds scraped 250g caster sugar 2 tsp cornflour (cornstarch) 1 tsp white wine vinegar 500ml thickened (whipping) cream 50g icing (confectioners’) sugar, sieved, plus extra to serve 375g raspberries

1 PREHEAT the oven to 120C. Trace a 20cm (8 inch) circle on a piece of baking paper with a pencil, using a cake tin as a template, then place the paper pencil-side down on a lightly oiled baking tray.

2 WHISK the egg whites, vanilla seeds and a pinch of salt in the clean bowl of an electric mixer for 2-3 minutes until soft peaks form, then gradually add the caster sugar, whisking until everything is well combined.

3 SIEVE in the cornflour, add the vinegar and whisk for 4-5 minutes until the egg whites are stiff and glossy peaks form.

4 SPOON the meringue into a high 20cm (8 inch) mound, using the circle as a guide, then slightly flatten the top and bake for 1½ -2 hours until crisp but not coloured. Turn off the oven and cool the pav completely in the oven (this will take 3-4 hours).

5 TO MAKE the filling, whisk the cream and icing sugar until soft peaks form, then add a third of the raspberries to the cream and whisk until the cream thickens and holds its shape.

6 TO SERVE, place the pavlova on a serving plate and pile the raspberry cream on top. Scatter with the remaining raspberries, dust with extra icing sugar and serve.