Method

Meringue

Preheat the oven to 150 ºC. Draw a 20 cm circle onto a piece of baking paper and place it onto a baking tray.

Mix the cornflour and the vinegar in a small bowl to dissolve then set aside.

Add the egg whites to a clean mixing bowl of a stand mixer. Whisk on the highest setting until the egg whites look like pillowy clouds. Start adding the sugar one tablespoon at a time, while continuing to whisk for about 30 seconds in between spoons. Continue mixing until you cannot feel any grains of sugar between your fingers. The meringue will be thick and stable. Add the cornflour mixture and mix for an additional 30 seconds to combine. Take a few small blobs of meringue and use it to stick the baking paper down onto the baking tray.

Tip the mixture out into the centre circle on the baking paper and using a spatula lightly work it out to the border of the circle. Create a hollow in the centre of the meringue and work the sides up with a spatula to give them some height. Pop the tray into the oven and turn the heat down to 130 ºC. Bake for 1 hour then turn the heat off but leave the meringue in the oven until it has cooled completely.

Raspberry Compote & Cream

In a medium size pot add the raspberries, water and sugar. Cook over medium-high heat for 10 minutes until the mixture thickens. During the cooking process you can use the back of a spoon to crush the berries. Pass the berries through a sieve to separate the pulp from the syrup. Use a spatula to press the berries and get all of the juice out, then discard the seeds. Let the syrup cool and then add the rose water and mix to combine.

Whip the cream to stiff peaks and then fold half a cup (125 ml) of the compote through the cream.

To Assemble

Scoop the raspberry cream onto the pavlova and top with fresh raspberries. Drizzle with compote then dust with icing sugar and edible glitter if using. Serve immediately.

Tip: to give some of the raspberries a frosted look, pop them into the freezer and allow to freeze before using to garnish.