Preheat the oven to 300F/150C and line a baking sheet/tray with parchment paper that's at least 8in/20cm square.

Whisk the egg whites in a clean bowl until stiff peaks - the way to know if they are stiff enough is if you try to tip the bowl, if they slide they are not stiff enough, if they don't, they are fine. Avoid beating beyond this point as you may over-beat.

Gradually add the sugar 1tbsp at a time, beating in after each addition, until it is all added and the mixture is glossy.

Bake in the preheated oven, in the middle of the oven, for approximately 45-50 minutes until it is lightly golden and dry to touch. It will seem crisp when touched (although be gentle so you don't break it). Turn off the oven and leave the pavlova inside with the door closed for a further 50min-1 hour. This will help avoid it sinking and cracking.

Up to around 2hrs before serving, carefully remove the parchment from the bottom of the pavlova and place on a serving plate.

Whip the cream until lightly whipped (soft peaks) then add the raspberries - if using a stand mixture you can probably put them in whole, with a hand mixture you'll need to break them up a bit first. Beat a little more until combined and semi-firm.

Pour the cream mixture into the middle of the pavlova and carefully spread out so you still have a good 1in/3cm or so without cream round the edge. Top with the extra raspberries. Keep chilled until ready to serve.