Raspberry Pavlova

Ingredients

Egg whites

4 large

Granulated sugar

1 cup (200g)

Cornstarch

1 tablespoon

White vinegar

1 teaspoon

Powdered sugar

2 tablespoons

Whipping cream

1 cup (240ml)

Fresh raspberries

2 cups

Mint leaves

for garnish

Instructions

1. Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper.
2. In a clean mixing bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.
3. Gradually add the granulated sugar, one tablespoon at a time, continuing to beat until the mixture is glossy and stiff peaks form.
4. Gently fold in the cornstarch and white vinegar, ensuring not to deflate the meringue.
5. Spoon the meringue mixture onto the prepared baking sheet, shaping it into a round disc with slightly raised edges to create a nest for the toppings.
6. Bake in the preheated oven for 90 minutes, or until the meringue is crisp and dry. Turn off the oven and let the meringue cool completely inside with the door ajar.
7. In a separate mixing bowl, whip the whipping cream and powdered sugar together until soft peaks form.
8. Once the meringue has cooled, carefully transfer it onto a serving plate.
9. Spread the whipped cream evenly over the meringue base, creating a luscious layer.
10. Top the whipped cream with fresh raspberries, arranging them artfully, and garnish with mint leaves.
11. Serve immediately to enjoy the contrast of textures and flavors.