Raspberry Cream Pavlova

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 3 egg whites
• 175 g caster sugar
• 1 teaspoon vinegar
• 1 teaspoon cornflour
• 1/2 pint whipping cream, whipped
• 225 g fresh raspberries (or fruit of your choice)

Recipe

• 1 preheat oven to 150 degrees c.
• 2 line a baking sheet with silicone paper and mark a 8inch circle on it.
• 3 whisk the egg whites until they are stiff.
• 4 then whisk in the sugar 1 teaspoon full at a time, until all added
• 5 blend the vinegar with the cornflour and whisk in.
• 6 spread mixture out to cover circle on the silicone paper, building up the sides so they are higher than the centre.
• 7 place the baking sheet in oven then immediately turn down the heat to 140 degrees c
• 8 leave to cook for 1 hour.
• 9 then turn the heat right off but leave pavlova inside until it's completely cold.
• 10 to serve:.
• 11 fold together the cream and fruit and pile into the centre of the pavlova.
• 12 leave to stand in the fridge for about an hour before serving.