Cooking Time
75 minutes

Ingredients (serves 6)
1 tablespoon cornflour
6 egg whites
1 teaspoon cream of tartar
1 1/3 cups caster sugar
1 teaspoon vanilla extract
1 teaspoon white vinegar
200ml pure cream
250g frozen raspberries, slightly mashed

Method
1.    Preheat oven to 200°C. Draw a 24cm (diameter) circle on a sheet of baking paper. Place, pencil-side down, on a baking tray. Dust lightly with 1 teaspoon cornflour.

2.    Using an electric mixer, beat eggwhites and cream of tartar in a large bowl until soft peaks form. Add sugar, 1 tablespoon at a time, beating constantly until thick and glossy. Add remaining 3 teaspoons of cornflour with the last tablespoon of sugar. Fold through vanilla and vinegar.