We would like to thank Jacqueline Heaton who gave us this recipe
- Prep Time : 30 minutes
- Cook Time : 60 minutes
- Yield : 8
For the Pavlova
Whisk the 4 egg whites in the mixing bowl on a medium setting until they form soft peaks. With the mixer still on a medium speed begin to add 1 tbsp of the icing sugar at a time.
When it feels smooth, add in the vinegar and cornflour and mix in.
Take a piping bag and pipe the meringue onto the parchment paper.
Pre-heat oven at 160ºC / Gas 2 and bake for 1 hour.
Once time is up leave in the oven with the door open to cool completely, the meringue is cooked when it can be lifted and has a crispy bottom.
Mix the cream and 3 tbsps of our Flavoured Icing Sugar. Be careful to not over whip, if you do, add a little cream and it should come back.
Add the raspberries to the mixture. Put the mixture on top of the meringue.