ICED RASPBERRY PAVLOVA
SIX TO EIGHT SERVINGS
INGREDIENTS
10ml (2 tsp) cornflour
225g (1 cup) caster sugar
4 egg whites, at room temperature
icing sugar, sifted
300ml (1 1/4 cups) double cream or whipping cream
a few drops of vanilla essence
175g (1 cup) raspberries, partly frozen, plus extra to serve
1. Line a 33 x 23cm Swiss roll tin with non-stick baking paper. Sift the cornflour into a bowl and blend evenly with the sugar.
2. Using a balloon whisk or hand held electric beaters, whisk the egg whites in a clean mixing bowl until they form stiff peaks, but are not dry and crumbly.
3. Gradually whisk in the caster sugar, a few spoonfuls at a time, until the mixture becomes stiff and glossy.
4. Spoon the mixture into the prepared tin and flatten the top. Place in a cold
oven and turn it to 150"C/30Q"F/Gas 2. Cook for 1 hour until the top is crisp and the meringue still feels springy (it it appears to be colouring too early while cooking, reduce the temperature).
5. Turn out on to a double sheet of greaseproof paper sprinkled with sifted icing sugar and leave to cool.
6. Meanwhile, whip the cream with the vanilla essence and stir In the partly frozen raspberries. Freeze the mixture until required.
7. When the meringue has cooled, carefully spread the cream over it, then roll up, using the paper as a support. Freeze for about 1 hour before serving, sprinkled with more icing sugar and extra raspberries.