Method

Meringue

Preheat the oven to 120 °C.

Line the bottom and sides of a 15 cm and a 22 cm round spring form tin with baking paper.

Sieve together the Natura Golden Caster and Light Muscovado Sugars, cornflour and salt.

Place the egg whites in the bowl of an electric mixer and whisk until stiff peaks form. Slowly add the sugar mixture, 1 tablespoon at a time, mixing well with each addition until glossy.

Add the vinegar and mix until combined.

Spoon a third of the mixture into the 15 cm tin and the remainder of the mixture into the 22 cm tin and bake for 90 minutes. After the 90 minutes switch the oven off and allow the pavlova to cool in the oven.

Carefully remove the pavlovas from the tins, and place the 22 cm one onto a serving platter or cake stand. Fill the centre of the 22 cm meringue with the whipped cream and place the 15 cm meringue carefully on top.

Decorate with fresh raspberries, roses and a light dusting of Natura Demerara Icing Sugar. Serve immediately.