Mixed berry pavlova stack

Raspberry coulis

• 200 g fresh raspberries or frozen raspberries
• 100 g caster sugar
• 20 g lemon juice

Pavlova

• 330 g white sugar
• 250 g egg whites (approx. 8 egg whites), room temperature
• 1 pinch cream of tartar
• 1 tsp white vinegar
• 1 tsp natural vanilla extract
• 2 tbsp cornflour

Raspberry cream

• 600 g pouring (whipping) cream
• 20 g frozen raspberries thawed and well-drained
• 500 g fresh mixed berries for garnishing