Summer Berry Pavlova

Grease a baking tray with cooking oil spray. Trace a 23cm diameter circle on a sheet of baking paper. Place trace-side down on oven tray.

Place shelf on position 4. Preheat oven to 120C on Fan Forced function.

Using an electric mixer with the whisk attachment, place egg whites into the mixing bowl. Beat on high until soft peaks form.

With motor operating, add sugar, 1 tbsp at a time, beating well between each addition. Continue to beat until smooth and glossy. Approximately 8 minutes in total.

Add cornflour and vinegar and beat for a further 10 seconds.

Spoon mixture onto prepared tray and shape into a rough round. Smooth top.

Cook in oven for 90 minutes.

Turn off oven and allow pavlova to cool, with door ajar for 2 hours. Transfer to a wire rack to cool completely. (for perfect results use a Fisher & Paykel oven that has the vent bake function, allow the pavlova to cool in the oven with the door shut then remove when cool)

Whip cream with an electric beater until soft peaks form.

Place pavlova onto a serving platter and top with cream, berries and raspberry sauce, to serve.