300g egg whites
500g caster sugar
2tbs lemon juice
450ml double cream, whipped
2 punnets of raspberries for garnish
Redcurrants kiwi fruit for garnish
For the coulis 2 punnets of raspberries
Caster sugar to taste
Whisk whites until they thicken slightly. Gradually spoon in sugar. Mix cornflour and lemon juice together and add to egg whites. Continue to whisk for 6-8 minutes until mixture is thick and shiny.
Spread over a lined and oiled tray (50cm x 30cm) and bake at 140ºC-150ºC for about 45 minutes until lightly golden. Cool and cut into rectangular portions.
Make the coulis by processing raspberries with a splash of lemon juice and sugar.
Place pavlova on plate and pipe cream thickly on meringue portions. Liberally dot raspberries over cream. Garnish with redcurrants and kiwi fruit and dust with icing sugar.
Drizzle coulis over edge and to the side of meringue to finish.