Serves 6

• 4 egg whites
• ½ tsp salt
• 200g caster sugar
• 1 tsp cornflour

FOR THE FILLING

• 250g frozen raspberries, defrosted, juice reserved
• 100g sugar
• 1½ cups cream, whipped
• Icing sugar to dust

1 Preheat the oven to 110°C. Place the egg whites and salt in glass bowl, whisk until soft peaks form. Slowly add the caster sugar, 1 tbsp at a time, beating after each addition. Add the corn flour, beat to combine.
2 Place dollops of meringue mixture onto a lined baking tray, smooth into a large round. Place in the oven and bake for 1½ hours, switch oven off and allow to cool in the oven.
3 For the topping: Place the reserved raspberry juice in a small pot with the sugar, stir over a low heat until the sugar dissolves. Increase heat, bring to a boil and simmer for 5 minutes, or until thickened and reduced, remove and allow to cool completely. Place the whipped cream in a bowl; gently stir through raspberry syrup and some of the whole raspberries.
4 To assemble: Place Pavlova on a serving plate, top with cream and extra berries, dust with icing sugar.

Words and image: Fairlady magazine