Raspberry pavlova wreath

1. In a saucepan, bring frozen raspberries and sugar to a boil.
2. Simmer on low heat for 5 minutes.
3. Strain through a sieve to remove the raspberry seeds while retaining as much of the liquid as possible.
4. Reserve the syrup.
5. Preheat oven to 120°C (250°F).
6. Place egg whites and vinegar in a mixing bowl.
7. Whip until stiff peaks form.
8. In a small bowl, combine the super fine sugar* and cornstarch.
9. Stir in the egg mixture, split into four equal parts, mixing on high speed for 2 minutes between each addition.
10. Scrape down the sides of the bowl with a spatula.
11. Continue mixing on high speed until the mixture becomes glossy and holds together with a whisk.
12. Draw a circle about 20 cm in diameter on a sheet of parchment paper.
13. Place 10 large spoonfuls of meringue on top to form a crown.
14. Drizzle with half of the raspberry syrup, drawing pretty lines.
15. Bake for 45 minutes.
16. Turn off the oven.
17. Let the pavlova cool completely.
18. Whip the cream, powdered sugar and vanilla extract.
19. Set aside in a cool place.
20. Just before serving, top pavlova with whipped cream, fresh raspberries and crushed pistachios (or your choice of garnishes).
21. Drizzle with remaining raspberry syrup.
22. Serve immediately.

* To make super fine sugar, simply blend regular sugar in a food processor or blender for a few seconds to obtain a fine powder that will dissolve more easily.