5 egg whites
300gm Chelsea Caster Sugar
½ tsp white vinegar
1 vanilla bean
2 tablespoon cornflour
200gm dollop cream
2 vanilla beans
20gm Chelsea Icing Sugar
2 punnets raspberries
20gm Chelsea Icing Sugar

Preheat oven to 120C.

Place egg whites in a electric mixer and start whisking, when whites are starting to foam, add sugar and vanilla bean and whip until firm, add vinegar and whisk in. Remove from mixer and fold through cornflour. Pipe into 4 x 8cm cutters and lift mould off to create 4 mini pavlovas, place into oven and cook for 1 hour or until shell is crisp.

Place 1 punnet of raspberries and icing sugar into a food processor and blend until just broken up. Place into a bowl and fold through whole raspberries.

Place cream into a bowl with vanilla bean and icing sugar, fold together.

Place the pavlova on the plate, crack it with the back of a spoon and spoon the cream over the top with raspberries, serve.