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RASPBERRY CREAM PAVLOVA

3 egg whites
Pinch of cream of tartar
6oz. (150 gm.) caster sugar
1 level tsp. cornflour
1 tsp. vinegar
1/2 pint (250 ml.) double cream
1 Tbsp. milk
8oz. (200 gm.) fresh raspberries
Icing sugar

1. Pre-heat oven to cool, 300 F or Gas No. 2 (149 C)
2. Cover large baking tray with baking paper.
3. Put egg whites and cream of tartar into a clean, dry mixer bowl.
4. Beat with beaters until very stiff.
5. Add half the sugar. Continue beating until meringue is very shiny and stands in high peaks.
6. Using a metal spoon, fold in remaining sugar with cornflour and vinegar.
7. Transfer to prepared baking tray, spreading meringue mixture into an 8 inch (20 cm.) round.
8. Put into center of oven and cook for 1 1/4 to 1 1/2 hours, or until Pavlova is pale golden and crisp on the outside and soft inside.
9. Switch off heat and leave Pavlova in the oven until completely cold.
10. Lift away from paper and transfer to serving dish.
11. Put cream and milk into mixer bowl and beat until thick.
12. Pile cream mix over the Pavlova, then add the raspberries.
13. Sift icing sugar over he top.