Raspberry Pavlova

Ingredients

3 egg whites

175g caster sugar

1tsp vanilla extract

1/2tsp white wine vinegar

1tsp cornflour

300ml double cream

350g fresh raspberries, washed and hulled

Method

Draw a 7in circle on a piece of parchment paper and place the paper on a baking tray.

Whisk the egg whites until stiff. Whisk in half the sugar then fold in the remaining sugar, the vanilla extract, the white wine vinegar and cornflour with a metal spoon.

Spread the meringue mixture over the circle and bake in the oven at 150C/300F/gas 2, for about 1 hour until crisp and dry.

Leave to cool on the baking tray for 2 hours, then peel off the parchment paper.

Whisk the cream until stiff. Slide the meringue onto a flat plate, pile on the cream and arrange the raspberries on top.