1 hour 10 minutes



  • 4 large egg whites
  • 250g of caster sugar
  • 1/2 tsp balsamic vinegar
  • 1 tsp cornflour


  • 200ml of double cream
  • 1/4 tsp vanilla essence
  • 250g of raspberries
  • 1/2 tsp icing sugar
  • dark chocolate, a small amount to shave on top
  • mint leaves


Begin by making the meringue. Preheat the oven to 120°C/gas mark ½
Beat the egg whites to stiff peaks, then beat the sugar into the egg whites – add the sugar bit by bit and whisk it into the egg white after each addition. Keep going until you've incorporated all the sugar into the egg white – the finished whites should be thick and glossy
Fold in the vinegar and cornstarch (this will give your meringue a nice chewy texture in the centre)
Spoon the meringue onto a greaseproof lined tray. Use a spatula to shape it into a circular shape, around 6cm high
Bake in the oven for around an hour – the pavlova should release itself from the greaseproof paper and the outside should be dry and crisp
Whip the cream with the vanilla essence and 70g of raspberries. The raspberries will break up and bleed into the cream giving it beautiful pink streaks and a bit of texture
Place 100g of the remaining raspberries in a small pan with ½ tsp of icing sugar and gently crush to release a little juice. Cook down for about 5 minutes until they have collapsed, then use a hand blender to blitz into a coulis. Leave to cool
To assemble the pavlova, place the meringue base on a serving platter. Spread over the cream and drizzle over the raspberry coulis. Top with the remaining fresh raspberries and mint leaves. Use a peeler to create little curls of dark chocolate directly over the pavlova and serve