1
1 hour 10 minutes

Ingredients

Meringue

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

Topping

  • 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

Method

1
Begin by making the meringue. Preheat the oven to 120°C/gas mark ½
2
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
3
Fold in the vinegar and cornstarch (this will give your meringue a nice chewy texture in the centre)
4
Spoon the meringue onto a greaseproof lined tray. Use a spatula to shape it into a circular shape, around 6cm high
5
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
6
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
7
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
8
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