Raspberry and white chocolate pavlova

Meringue

1. Preheat oven to 150°C.
2. Draw a 28cm circle on a sheet of baking paper.
3. Whisk the egg whites into stiff peaks with an electric mixer.
4. With the motor running, add in the caster sugar one tbsp at a time until all the sugar is used up and the meringue is glossy and holding stiff peaks.
5. Blend the cornflour with the vinegar and whisk into the meringue, along with the vanilla extract.
6. If using the red food colouring, dip the tip of a skewer or small knife into the food colouring paste and mix well into the stiff cream to make the meringue pale pink.
7. Place your prepared sheet of baking paper onto a large baking tray, pencil marks down. Use a little meringue in each corner to stick the paper to the baking tray.
8. Take a large spoon or spatula and pile the meringue inside the circle on the baking paper, spreading it to cover the edges.
9. Build up the sides to create a ringed wall that’s higher than the centre, leaving a slight hollow in the middle for the cream filling.
10. Place the meringue in the oven and immediately turn the heat down to 140°C. Bake for about 1 hour, or until the outside is crisp but not browned.
11. Turn the oven off and open the door fully, leaving the meringue inside until completely cooled.

Chocolate shards

1. Set aside a third of the white chocolate.
2. Place the remaining chocolate in a large heatproof bowl set over a saucepan of gently simmering water to create a bain marie in which to melt the chocolate.
3. When the chocolate reaches 45°C on a cooking thermometer, remove from the heat.
4. Add in the reserved chocolate and stir until it is melted and cools to 26-27°C.
5. Return the chocolate to the bain-marie and heat gently until it reaches 28–29°C.
6. Spread the white chocolate over a large sheet of baking paper using a palette knife.
7. Top with the freeze-dried raspberry pieces and allow to cool and set.
8. Once the chocolate has set, break it into shards, these will be used to decorate the top of the pavlova once assembled.

Raspberry filling

1. Whip the cream until soft peaks form when the whisk is removed.
2. Stir in the vanilla extract and fold in the freeze-dried raspberry pieces.

Coulis

1. Place the raspberries, icing sugar and 2 tbsp water in a saucepan and warm over a gentle heat, stirring frequently until the raspberries have collapsed.
2. Remove from the heat and use a fork or hand blender to further break up the raspberries.
3. Push the raspberry pulp through a fine sieve into a jug and loosen with a splash of water if necessary, to reach desired consistency. Place in the fridge to cool.

To assemble

1. Spoon the whipped cream mixture into the centre of the pavlova.
2. Scatter the fresh raspberries on top, followed by a sprinkle of freeze-dried raspberry pieces.
3. Decorate with the shards of chocolate and drizzles of raspberry coulis.
4. Cut into slices and serve.