Guillaume Brahimi's Pavlova with Vanilla Bean Cream and Raspberries

• 5 egg whites
• 300gm caster sugar
• ½ tsp white vinegar
• 1 vanilla bean
• 2 tablespoon cornflour
• 200gm dollop cream
• 2 vanilla beans
• 20gm icing sugar
• 2 punnets raspberries
• 20gm icing sugar

Preheat oven to 120C.

Place egg whites in a electric mixer and start whisking, when whites are starting to foam, add sugar and

vanilla bean and whip until firm, add vinegar and whisk in. Remove from mixer and fold through

cornflour. Pipe into 4 x 8cm cutters and lift mould off to create 4 mini pavlovas, place into oven and cook

for 1 hour or until shell is crisp.

Place 1 punnet of raspberries and icing sugar into a food processor and blend until just broken up. Place

into a bowl and fold through whole raspberries.

Place cream into a bowl with vanilla bean and icing sugar, fold together. Place the pavlova on the plate, crack it with the back of a spoon and spoon the cream over the top with

raspberries, serve.