Preheat the oven to 150oC/Gas Mark 2. Using a pencil, draw around a dinner plate on baking parchment.

Whisk the egg whites until they form stiff peaks. Adding 1 tablespoon at a time, slowly whisk in the sugar (leaving 2 tsp aside) until the meringue looks glossy. Whisk in the vinegar, cornflour and vanilla.

Spread the meringue onto the baking parchment inside the drawn circle.

Create a crater in the middle of the meringue by making the sides a little higher than the centre, then bake for 1 hour.

Remove from the oven and allow to cool on a wire rack until it sets solid.

Whip the double cream with the remaining sugar until it forms a stiff peak. Spoon into the centre of the pavlova.

Add the raspberries to a food processor with 3 tbsp water and a pinch of sugar, then blitz until smooth. Pass through a sieve and pour over the now cooled pavlova.

Decorate with Fruit Bowl Raspberry Fruit Flakes and Fruit Bowl Strawberry Fruit Flakes. Top with the fresh or freeze-dried raspberries.