DINING CHAIRS

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Recipe for Dinner

Reduced Sugar Raspberry Pavlova

SERVES 4-6

3 egg whites

150 g/5 oz/1/2 cup raw cane sugar 5 mill tsp vinegar

1 quantity Cornmeal Custard ( 320)

150 g/5 oz/1/2 cup raspberries

Dampen a large baking sheet and cover with non-stick baking parchment. Place the egg whites in a large bowl and whisk until stiff. Add the sugar and vinegar and continue whisking until the mixture is very stiff. Spread a circle of meringue on to the baking parchment and pipe or sw irl the rest round the outside to make a nest shape. Place in a cool oven, 150°C/300°F/gas mark 2. and immediately turn the heat down to 140°C/ 275°F/gas mark *1. Cook for 1 hour. Turn off the oven and leave overnight to dry out completely. Peel off the paper. Fill with the cool Cornmeal Custard and top with raspberries.

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