8 large free range egg whites
500g caster sugar
Pinch of salt
1tsp of vanilla essence, cornflour and white wine vinegar
Preheat the oven to 150C Fan
Lightly oil a baking sheet and line with baking parchment.
Place the egg whites and pinch of salt in a large dry, clean grease free bowl and whisk into soft peaks. (Do not get any yolk in to bowl or meringues will not work)
To test for right consistency, tip the bowl at an angle – if the mixture doesn’t slide out, it’s ready.
It should also look slightly dry.
Take care not to over beat or the whites will collapse.
Whisk in the sugar, about two tablespoons at a time, making sure that you whisk thoroughly after each addition.
When all the sugar is whisked in, the mixture should be smooth, thick and glossy and form stiff sharp peaks when the beaters are lifted out.
Lastly add the teaspoon each of vanilla essence, cornflour and white wine vinegar.
Place the mixture on the baking sheet.
Place in the oven, reduce the oven to 120C Fan and bake for 2 hours.
Turn off the heat and leave in the oven to cool.
500ml double cream
85g porridge oats
1tbs soft brown sugar
450g raspberries (keep some aside for topping the cake)
Toast the oats with the tablespoon of brown sugar in a frying pan, careful not to burn them.
Lightly whip the cream until it reaches the soft peak stage, and then fold in the Drambuie, honey, oatmeal and raspberries.
1tbs icing sugar
Put the raspberries into a bowl and sprinkle over the icing sugar, leave for a few minutes until the raspberries start to break down, pass through a sieve to remove the pips.
Peel off the parchment paper from the Pavlova, put the cranachan in the middle, dot the remaining raspberries on top and drizzle with the raspberry coulis.