Chef’s Corner – Raspberry & Vanilla Pavlova

The perfect festive dessert, Chef Stuart teaches us how to prepare the perfect Pavlova.



  • 4 Egg Whites
  • 250g Caster Sugar
  • 1 tsp White Wine Vinegar
  • 1 tsp Cornflour
  • 1 tsp Vanilla Extract


1. Heat oven to 150c.

2. Whisk 4 egg whites with a hand mixer until they form stiff peaks, then whisk in the caster sugar, roughly 50g at a time, until the meringue looks glossy.

3. Whisk in 1 tsp white wine vinegar, 1 tsp cornflour and 1 tsp vanilla extract.

4. Spread the meringue to your desired shapes and bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven.

Raspberry Topping


  • 300g Raspberries
  • 3 tsp Icing Sugar
  • 350ml Double Cream
  • 1 Vanilla Pod, split and scraped


1. When the meringue is cool, put half the raspberries, 2 tsp of icing sugar and ½ vanilla into a food processer, blitz until smooth, then push the fruit mixture through a sieve.

2. Whip the double cream with the remaining icing sugar and vanilla then spread it over the meringue. Use the remaining raspberries as a garnish and serve with your coulis.