Recipe for Dinner
Reduced Sugar Raspberry Pavlova
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, 150Â°C/300Â°F/gas mark 2. and immediately turn the heat down to 140Â°C/ 275Â°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.