Raspberry Pavlova

Serves 6 - 8

Ingredients

For the meringue

• 4 egg whites
• 200g caster sugar

For the topping

• 250g British IQF Raspberries defrosted
• 250ml double cream

Total time required

Preparation time: 20 minutes

Cooking time: 1 to 1 ¼ hours

Method

1. Preheat oven to 180C/Gas 4.
2. Line a baking tray with baking parchment.
3. Beat the egg whites until satiny peaks form and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
4. Mound on to a baking sheet in a circle approximately 20cm in diameter - lift the edges with a spoon.
5. Place in the centre of the oven, then immediately turn the temperature down to 150C/ gas mark 2. Cook for about 1 to 1 ¼ hours.
6. Just before serving whisk the cream until thick but still soft and place on top of the meringue. Scatter raspberries over the top.