PAVLOVA with RASPBERRIES

The debate about the origins of pavlova shows no signs of abating (yes, I’m looking at you, New Zealanders!), so I’m going to stake my claim for Australia. Older eggs are the best for pavlovas as their runnier whites give more volume, so make sure you keep any egg whites left over from making mayonnaise or custard and store them in the freezer for when you want to make a pav. Defrost them first, of course, and if you think far enough ahead, leave them at room temperature overnight for an even better result.

Preparation Time 25 minutes | Cooking Time 1 hour 45 minutes, plus cooling | Serves 10

5 egg whites

½ vanilla bean, split and seeds scraped

250 g (9 oz/generous 1 cup) caster (superfine) sugar

2 teaspoons cornflour (cornstarch)

1 teaspoon white wine vinegar

500 ml (17 fl oz/2 cups) thickened (whipping) cream

50 g (1¾ oz/scant ½ cup) icing (confectioners’) sugar, sieved, plus extra to serve

375 g (13 oz) raspberries

Preheat the oven to 120°C (235°F). Trace a 20 cm (8 inch) circle on a piece of baking paper with a pencil, using a cake tin as a template, then place the paper pencil-side down on a lightly oiled baking tray.

Whisk the egg whites, vanilla seeds and a pinch of salt in the clean bowl of an electric mixer for 2–3 minutes until soft peaks form, then gradually add the caster sugar, whisking until everything is well combined.

Sieve in the cornflour, add the vinegar and whisk for 4–5 minutes until the egg whites are stiff and glossy peaks form.

Spoon the meringue into a high 20 cm (8 inch) mound, using the circle as a guide, then slightly flatten the top and bake for 1½–2 hours until crisp but not coloured. Turn off the oven and cool the pav completely in the oven (this will take 3–4 hours).

To make the filling, whisk the cream and icing sugar until soft peaks form, then add a third of the raspberries to the cream and whisk until the cream thickens and holds its shape.

To serve, place the pavlova on a serving plate and pile the raspberry cream on top. Scatter with the remaining raspberries, dust with extra icing sugar and serve.