Be deliciously decadent with this raspberry pavlova.
Preparation time:20 minutes
Cooking time: 50 minutes
- 1 large egg, separated
- 50g caster sugar
- ½ tsp white wine vinegar
- 1 tsp cornflour
- ½ tsp vanilla extract
- 140ml double cream
- Small punnet raspberries, washed and dried
Pre-heat oven to 130°C (110°C fan) Gas Mark ½
Draw 2 x 6-7cm circles on a sheet of non-stick baking paper and use these as a guide to draw 2 well-defined heart shapes. Place paper upside down on a baking sheet.
Whisk the egg white (in a greasefree, dry bowl) for a couple of minutes until stiff. Gradually whisk in the sugar until the mixture is thick and glossy. Add the vinegar, cornflour and vanilla and whisk for a few seconds more to incorporate. Using a spoon spread the mixture over the 2 heart shapes. Bake for about 50 mins until firm at the edges and slightly soft in the middle. Allow to cool and peel away the paper.
Place the cooled meringues on a serving plate. Whip the cream and spoon evenly over the meringue. Arrange the raspberries on top of the cream.