This recipe was provided by our guest chef Clodagh McKenna.

Makes 1 Pavlova

INGREDIENTS:

For the pavlova:

9 egg whites

500g caster sugar

2 tsps cornstarch

1 tsp white wine vinegar

1 tbsp rosewater

For the filling:

500ml whipping cream

1 tbsp icing sugar

1 tbsp rosewater

200g fresh raspberries

METHOD:

1. Preheat the oven to 160°C and line a baking tray with greaseproof paper.

2. Use an electric mixer to whisk the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, whisking constantly until mixture is thick and glossy and the sugar completely dissolves. Add the cornstarch, vinegar and rosewater and gently fold until just combined.

3. Pour the mixture onto the prepared baking tray in a circle shape and use the back of a wooden spoon to shape the meringue into a nest. Place the meringue in the pre-heated oven and turn the heat down to 140°C and bake for 1.5hrs. Once the meringue is baked, turn off the heat, open the oven door and allow it to cool completely.

4. When the meringue is cooled and ready to serve you can start assembling the filling. You don’t want to add the cream too far in advance as it will soak into the meringue. Gently whip the cream until it thickens and then whisk in icing sugar. Fold in the rosewater and then spoon the filling into the centre of the meringue. Add the fresh raspberries on top.