Mixed berry pavlova

1 Heat the oven to 120°C/fan 100°C/gas ½. Grease and line a large baking sheet with baking paper.

2 In a squeaky-clean bowl, beat the egg whites with an electric hand mixer until soft peaks form. Add the sugar, 1tbsp at a time, beating until it dissolves and the mixture is stiff and glossy. Add the vinegar, cornflour and vanilla extract, then beat for another 30 sec or until the mixture combines.

3 Spoon the meringue on to the baking sheet, then spread out to a 23cm diameter circle. Bring the sides up with a spatula to create a wall. Bake for 1 hr 30 min or until just firm to touch. Turn off the oven and open the door slightly, leaving the meringue inside to cool.

4 Whisk the ricotta until smooth, then whisk in the yogurt.

5 Put half the raspberries and the remaining 2 tablespoons sugar in a food processor and blend until smooth. Pass the sauce through a fine sieve to remove the seeds.

6 Put the cooled meringue on a cake stand or serving plate. Top with the ricotta mixture, scatter over the remaining berries and drizzle over the raspberry sauce.