Method:

Meringue

• Preheat oven to 150°C.
• Draw a 28cm circle on a sheet of baking paper.
• Whisk the egg whites into stiff peaks with an electric mixer.
• 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.
• Blend the cornflour with the vinegar and whisk into the meringue, along with the vanilla extract.
• 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.
• 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.
• Take a large spoon or spatula and pile the meringue inside the circle on the baking paper, spreading it to cover the edges.
• 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.
• 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.
• Turn the oven off and open the door fully, leaving the meringue inside until completely cooled.

Chocolate shards

• Set aside a third of the white chocolate.
• 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.
• When the chocolate reaches 45°C on a cooking thermometer, remove from the heat.
• Add in the reserved chocolate and stir until it is melted and cools to 26-27°C.
• Return the chocolate to the bain-marie and heat gently until it reaches 28–29°C.
• Spread the white chocolate over a large sheet of baking paper using a palette knife.
• Top with the freeze-dried raspberry pieces and allow to cool and set.
• Once the chocolate has set, break it into shards, these will be used to decorate the top of the pavlova once assembled.

Raspberry filling

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

Coulis

• 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.
• Remove from the heat and use a fork or hand blender to further break up the raspberries.
• 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

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