Peach Melba Pavlova | Nigella's Recipes | Nigella Lawson

Ingredients

• 4 large egg whites (reserve the yolks for the custard)
• 1 pinch of fine sea salt
• 250 grams caster sugar
• 2 teaspoons cornflour
• 1 teaspoon white wine vinegar
• 4 egg yolks (reserved from the pavlova base)
• 30 grams caster sugar
• 1 teaspoon cornflour
• pinch of fine sea salt
• 250 millilitres double cream
• 150 millilitres full fat milk
• 2 teaspoons vanilla extract
• 300 grams raspberries
• 2 tablespoons icing sugar
• 1 teaspoon lemon juice
• 350 millilitres double cream
• 3 - 4 ripe yellow-fleshed peaches (stoned and cut into long slices)