280g (10oz) caster sugar
5 free-range egg whites
100g (31/2 oz) white chocolate, melted
250ml (9fl oz) double cream, whipped
350g (12 oz) fresh raspberries
icing sugar, for dusting
4 mint sprigs, to garnish
Preheat the oven to 120oC/250oF/gas mark 1/2 , and cover a large tray with nonstick baking parchment. In a pan, boil 100ml (31/2 fl oz) water and the sugar to the soft ball stage (115oC/239oF). Remove from the heat.
Whisk up the egg whites in a food mixer bowl, and pour in the liquid sugar while still beating. Keep on beating until the mixture is cool. Spoon the mixture on to the tray, and spread it out into four circles. Using a spoon, mould the centres into a pavlova shape, with an indentation. Place the tray in the oven and cook for 3–4 hours, or overnight.
Remove from the oven, cool, then arrange on a plate. Spread the melted white chocolate across the top of each meringue (this will stop the cream softening it). Leave to set.
Fill the indentation with double cream, top with raspberries, a little dusting of icing sugar and a sprig of mint, and serve.