Raspberry Pistachio Pavlova

• For the pavlova
• 4 large egg whites
• 250 grams sugar
• 1 teaspoon white wine vinegar
• 1 teaspoon corn starch
• 1 teaspoon vanilla extract
• For the filling
• 400 milliliters heavy cream
• 3 tablespoons icing sugar
• 125 grams raspberries
• Pistachios, unsalted, shelled and slightly chopped

1. Preheat the oven to 120u0b0 C. Draw a 22 cm circle on baking parchment and line a baking tray (leave the pen or pencil trace facing down).
2. Whisk the egg whites with a hand or stand mixer until they form stiff peaks. Whisk in the sugar, 1 tablespoon at a time, until the meringue gets thick and glossy, approximately 10 minutes. Whisk in the vinegar, corn starch and vanilla extract.
3. Spread the meringue on the baking tray using the circle as a reference. Leave the center lowered, creating a space for adding the topping later.
4. Bake for 1 hour and half. Turn off the heat and let the pavlova cool completely inside the oven (you can make it the day before and leave to cool inside the closed oven overnight).
5. Whip the cream with the icing sugar until stiff, then lay it into the pavlova center. Top with the chopped pistacios and the raspberries.

pavlova, egg whites, sugar, white wine vinegar, corn starch, vanilla, filling, heavy cream, icing sugar, raspberries, pistachios

Taken from food52.com/recipes/53521-raspberry-pistachio-pavlova (may not work)