To make the meringue, heat the oven to 100°C. Put the egg whites into a bowl and start to whisk. Add the salt and whisk to soft peaks
Whisk in the vinegar and slowly sift in the cornflour
Add the caster sugar slowly, continuing to whisk until the meringue thickens and vanilla extract. Place the mix piping bag and pipe medium size nest onto a baking tray lined with parchment paper & bake for about 2 ½ hours until dry.
For the raspberry sauce, blend a punnet of raspberries into a purée and pass through a fine sieve to remove the seeds.
Pour the cream into a large mixing bowl then whisk until soft peaks form. Add in the icing sugar and vanilla extract and mix in gently until well incorporated.
Mix all berries it with raspberry sauce & leave it fridge until require
To assemble pavlova pipe chantilly cream inside the pavlova to the top & generous amount of mixed berries & garnish with few sprig’s of fresh mint.