METHOD

1. To make the raspberry swirl, place the raspberries, sugar and vanilla in a small saucepan over medium heat and cook, stirring occasionally, for 3–4 minutes or until slightly reduced. Strain into a heatproof bowl, discarding the seeds, and refrigerate until cool. 
   
2. Preheat oven to 150°C (300°F). Draw a 22cm circle on a sheet of non-stick baking paper+++ and place it on a baking tray. Place the eggwhite in the bowl of an electric mixer and whisk on high speed until stiff peaks form. Gradually add the sugar, 1 tablespoon at a time, whisking for 30 seconds before adding more. Scrape down the sides of the bowl and whisk for a further 6 minutes or until stiff and glossy. Place the vinegar and cornflour in a small bowl and mix to combine. Add to the meringue and whisk for 2 minutes or until glossy and combined. 
   
3. Place 12 heaped spoonfuls of the meringue mixture on the tray around the inside of the circle to create a ring. Drizzle the raspberry mixture over the meringue and use a teaspoon to create a swirled effect. Reduce the oven temperature to 120°C (250°F) and bake for 1 hour or until crisp to the touch. Turn the oven off and allow the pavlova to cool completely in the oven with the door closed. 
   
4. Place the cream in a clean bowl of the electric mixer and whisk until soft peaks form. 
   
5. Place the pavlova wreath on a cake stand or plate. Top with the cream and sprinkle with the raspberries, chopped pistachios and freeze-dried raspberries to serve. Serves 6–8 

+ Making meringue is a science – for success, be sure to measure the eggwhites carefully (as instructed in the recipe), remembering that egg sizes do vary.  Be sure to use fresh, room-temperature eggs – this will help the eggwhites to become more voluminous when beaten.

++ Freeze-dried raspberries are available from select delicatessens and specialty grocers.

+++ To shape meringue into measured rounds for desserts like pavlova and bombe Alaska, draw circles on the non-stick baking paper to guide you. Use a pencil, then place the paper pencil-side down on the tray to ensure no marks transfer to the meringue.

Photography: Chris Court