Raspberry pavalova

Serves 6-8

3 large egg whites
200g caster sugar
1& 1/2 tsp cornflour 
1/2 unwaxed lemon 🍋 
200ml double cream
350g raspberries 


1)preheat oven to 180 degrees celcuis and line a baking tray with baking parchment 
2)beat egg whites with an electric whisk (or by hand but it takes a lot longer!) until peaks have formed then beat in the sugar a spoonful at a time until the meringue is soft and shiny
3)sprinkle the cornflour over the meringue and grate the zest of the lemon into the mix and a tsp of lemon juice
4)fold everything together until well mixed in
5)mound on to the lined baking tray in a big fat circle (mine was a bit oval!) smooth the sides and top with a knife or spatula 
6)pop in the oven and immediately turn down to 150 and cook for 1 hour
7)turn off the oven and leave inside with the door open until cold
8)when ready to eat, whip the cream until thick and airy but soft enough to spread and cover the top of the meringue 
evenly 
9)top with the raspberries and serve 

✔️Top tip: use frozen raspberries and defrost ahead in accordance with the instructions. Change your raspberries for strawberries 🍓 
💡To use up the egg yolks, try my buttery biscuits recipe👍