Directions

Raspberry Swirl

1. Place raspberries and sugar into a small saucepan over medium heat and cook, stirring occasionaly for 4-6 minutes or until slightly reduced.

2. Strain the raspberries through a fine sieve and discard the seeds.  

3. Refridgerate to cool completely.

Pavlova

1. Preheat oven to 150°C (300 °F).

2. In the bowl of an electric mixer, whisk the egg whites on high speed until stiff peaks form.  Gradually add the sugar, 1 tablespoon at a time, beating well between each addition. 

3. Once all the sugar has been added scrape down the sides of the bowl and whisk for a further 5 minutes or until the mixture is stiff and glossy.

4. In a small bowl place the vinegar and cornflour and mix to combine.  Add to the egg white mixture along with the vanilla and whisk for 2 minutes or until glossy and combined.

5. Place your large cookie template shape underneath baking (parchment paper), on top of a large baking sheet or tray.

6. Spoon large heaped spoons of pavlova mixture on top of baking paper, using the template underneath as a guide to the shape.

7. Drizzle the raspberry swirl over the meringue mixture and use a teaspoon to swirl it through the meringue lightly.

8. Slide the cookie template out from underneath the baking paper.

9. Place the pavlova into the oven and immediately reduce the temperate to 120°C (250°F) and cook for 1 hour.  Turn the oven off and allow the pavlova to cool completely in the oven.

10. To serve top with freshly whipped cream, raspberries and freeze dried raspberries (if using).