Making the meringue takes time, but it can be made in advance ready to construct the pavlova at the last minute.
- 6 free-range
- 500g/1lb 2oz
- 1 tbsp
- 1 tbsp
white wine vinegar
- 500ml/18fl oz
- 200ml/7fl oz ready-made vanilla
Preheat the oven to 150C/300F/Gas 2. Line a large baking tray with non-stick baking paper.
In a very clean bowl, whisk the egg whites with an electric whisk on high speed and add 300g/10½oz of the sugar a spoonful at a time, whisking until the mixture is smooth and glossy.
Whisk the cream in a bowl until soft peaks form when the whisk is removed from the bowl, then whisk in the custard and whisk again until soft peaks form.
Heat the remaining 200g/7oz caster sugar in a saucepan over a medium heat until liquid and golden-brown. Set the caramel aside to cool.
Top the meringue with the melted white chocolate and allow to cool slightly before spreading the cream over the top.
Arrange the raspberries on top and then drizzle the caramel over.