Ingredients
| 8 whole egg whites |
| 2¾ cups caster sugar |
| 4 tbsp cornflour |
| 2 tsp white vinegar |
| 250 g mascarpone cheese |
| 1 cup pouring cream |
| 2 tsp lemon zest |
| 3 cups raspberries (frozen) |
| 1 cup water |
| 2 handfuls raspberries (fresh) |
| 1 whole icing sugar |
Preparation
Read full directions on Table Twenty Eight at https://tabletwentyeight.com/2014/04/27/pavlova-cake-with-lemon-mascarpone-raspberry-coulis/
