Raspberry Cream Pavlova

• 3 egg whites
• 175 g caster sugar
• 1 teaspoon vinegar
• 1 teaspoon cornflour
• filling
• 1/2 pint whipping cream, whipped
• 225 g fresh raspberries (or fruit of your choice)

1. preheat oven to 150 degrees C.
2. line a baking sheet with silicone paper and mark a 8inch circle on it.
3. whisk the egg whites until they are stiff.
4. then whisk in the sugar 1 teaspoon full at a time, until all added
5. blend the vinegar with the cornflour and whisk in.
6. spread mixture out to cover circle on the silicone paper, building up the sides so they are higher than the centre.
7. place the baking sheet in oven then immediately turn down the heat to 140 degrees C
8. leave to cook for 1 hour.
9. then turn the heat right off but leave pavlova inside until it's completely cold.
10. to serve:.
11. fold together the cream and fruit and pile into the centre of the pavlova.
12. leave to stand in the fridge for about an hour before serving.

egg whites, caster sugar, vinegar, cornflour, filling, whipping cream, fresh raspberries

Taken from www.food.com/recipe/raspberry-cream-pavlova-229113 (may not work)