Pavlova with tipsy festive fruit salad

Preheat oven to 140ºC fanforced (160ºC conventional). Put raspberries and caster sugar into a small saucepan over a medium heat. Cook, stirring, for 5 minutes or until raspberries thaw and sugar dissolves. Remove from heat and strain through a fine sieve into a small bowl. Set sauce aside to cool completely. 

Meanwhile, trim a piece of baking paper to fit the back of a large oven tray.

Put egg whites into the bowl of an electric mixer with whisk attachment and beat on high for 1 minute. Add cream of tartar and beat for a further 2 minutes or until stiff peaks form. Gradually pour in extra sugar, 1 tablespoon at a time, beating well between each addition until mixture is thick and glossy. This should take about 10 minutes.

Add cornflour and vinegar and whisk until well incorporated.

Put a dollop of meringue under each corner of baking paper to adhere paper to tray backs.

Spoon meringue mixture onto 1 large piece of baking paper to form an oval.

Swirl meringue with about 3 teaspoons of the raspberry mixture. Dip a skewer into raspberry mixture and use it to swirl around the sides of each meringue to create a raspberry ripple effect.

Bake for 10 minutes, then reduce heat to 120ºC fan-forced (140ºC conventional) and bake for 1 hour. Turn off oven and allow to cool completely inside, with door slightly ajar.

Dust with cocoa powder, dollop with 300ml whipped thickened cream, scatter with 1 tablespoon finely chopped pistachios and spoon over a little tipsy festive fruit salad. Serve immediately with extra fruit salad on the side.