Raspberry Pavlova

This raspberry pavlova is a light and airy dessert with a crispy meringue base, topped with whipped cream and fresh raspberries.

Ingredients - Serves 8

Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper.
In a clean mixing bowl, beat the egg whites until stiff peaks form.
Gradually add the granulated sugar, cornstarch, and white vinegar while continuing to beat until the mixture is glossy and holds its shape.
Spoon the meringue mixture onto the prepared baking sheet, shaping it into a round disc with slightly raised edges.
Bake in the preheated oven for 90 minutes, or until the meringue is crisp and dry. Turn off the oven and let it cool completely inside.
In a separate mixing bowl, whip the whipping cream and powdered sugar until soft peaks form.
Carefully transfer the cooled meringue disc onto a serving plate.
Spread the whipped cream evenly over the meringue base.
Top with fresh raspberries and garnish with mint leaves.
Serve immediately and enjoy!