- 3 free range eggs whites, at room temperature
- 175g (6oz) caster sugar
- 1 tsp vinegar
- 1 tsp cornflour
- 300ml (½ pint) double cream
- A little icing sugar
Line the cold plain shelf or a large baking sheet with Bake-O-Glide®.
Use a clean, grease free bowl to whisk the egg whites. Whisk the egg whites until stiff and gradually whisk in the sugar, a teaspoon at a time. Whisk in the vinegar and cornflour.
Pile the glossy mixture into a 22cm (8½ inch) circle, with a dip in the centre and built up around the sides.
2, 3 and 4 oven AGA: Place the cold plain shelf on the oven grid shelf, set on the floor of the roasting oven and bake for 3-4 minutes until very lightly coloured. Transfer to the centre of the simmering oven for 1-1½ hours until firm but soft in the centre. Test to see if the pavlova will peel away from the Bake-O-Glide® if the base is still tacky then place on the floor of the simmering oven for a further 30 minutes. Remove from oven and cool, take off the Bake-O-Glide®.
Place the pavlova onto a flat serving plate. Lightly whip the cream and pile into the centre and 'crown' with fresh raspberries. Sprinkle with icing sugar, if liked, before serving.
Rayburn cooking: Bake in the main oven at 120°C (250°F), gas mark L-1 low down in the oven for 1-2 hours.
Conventional cooking: Preheat the oven to 160°C, fan oven 140°C, gas mark 3 then place in the pavlova and immediately turn the oven down to 150°C, gas mark 2. Bake for 1 hour then turn the oven off and leave the pavlova in there for another hour to finish drying out.