You will need:
- 6 egg whites
- 370g caster sugar
- 1 tbs cornflour
- 1 tsp white vinegar
- 600ml thickened cream
- 200g frozen raspberries, defrosted for coulis
- Strawberries, raspberries, blueberries, black berries for topping
Let's make it:
Step 1:
Preheat fan oven to 170°C. Line a bake tray with baking paper.
Step 2:
Place egg whites into mixer bowl and using whisk attachment, whisk on medium/high speed until soft peaks appear.
Step 3:
Add sugar slowly a little at a time until combined, and mix until egg whites are stiff and glossy peaks.
Step 4:
Using a spoon, gently fold in the cornflour and vinegar.
Step 5:
Spread mixture onto baking paper to your desired size and thickness. Bake for 30 minutes, then reduce temperature to 140°C and bake for a further 40 minutes.
Step 6:
Turn the oven off and prop door open, allowing the pavlova to cool in the oven for about one hour.
Step 7:
Meanwhile, place cream into mixing bowl and using the whisk attachment, whip cream on medium speed until thick.
Step 8:
To make Raspberry coulis, place defrosted raspberries into a small chopper or blender and blitz. Pour into a thin sieve to remove any seeds.
Step 9:
When pavlova base is completely cool, top with whipped cream, fresh berries and drizzle with raspberry coulis.