Number of People
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