Preheat oven to 125 °C.
Whisk the egg whites until they form a solid foam, then add half the sugar while whisking. After 5 minutes add the rest of the sugar and the vanilla sugar and whisk for a further 5 minutes.
Stir gently in the cornflour and apple cider vinegar. Spoon the Pavlova onto a lined baking sheet and spread out the mixture. Bake in the centre of the oven for about 90 minutes. Turn off the heat, leaving the Pavlova in the oven.
Prepare the raspberry curd. Press the raspberries through a fine-meshed sieve. Whisk the eggs and beat into the raspberry pulp. Sieve the mixture through a fine-meshed sieve into a heavy-based saucepan. Add the jam sugar and simmer for 2-3 minutes while stirring.
Remove from the heat and add the butter. Stand the saucepan in a bowl of cold water and whisk using an electric whisk until the raspberry curd has cooled. Pour into a thoroughly cleaned jar and refrigerate.
Whip the cream until fluffy. Place the Pavlova on a serving dish and spoon on the cream. Spoon on raspberry curd and sprinkle fresh berries on the top.
The recipe was made by