Raspberry Cream Pavlova


  • 6 egg whites
  • 13oz/375g caster sugar
  • 1 tsp white wine vinegar
  • 1 tsp cornflour
  • 1 tsp vanilla extract

For the filling

  • 170g Devon Cream Company double cream
  • 1lb/500g raspberries
  • 2 tbsp icing sugar



1. Heat the oven to 300°F/150°C. Using a pencil, mark out two circles on baking parchment
2. Whisk the egg whites with an electric hand mixer until they form stiff peaks, then whisk in the sugar, 1 tbsp at a time, until the meringue looks glossy. Whisk in the vinegar, cornflour and vanilla.
3. Spread the meringue evenly inside the 2 circles, bake for 1 hour, then turn off the heat and allow to cool completely inside the oven.
4. When the meringue is cool, chop half the raspberries and mix with 2 tbsp icing sugar
5. Fold the chopped raspberries into the double cream, spread it over one of the meringues. Place the second meringue on top and decorate with the remaining raspberries and mint. Leave to stand for 1 hour then serve.

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