Monday, 17 May 2010

Raspberry Pavlova

Try this lovely light dessert, it's very easy to make and can be made in advance and assembled at the last minute.  You can also make it with strawberries or any other soft fruit.  It's also good with half cream and half Marscapone cheese.

If you are preparing the meringue in advance, store it in an airtight container until needed.


4 egg whites from large eggs
200g brown caster sugar
300ml double cream
200g fresh raspberries

Whisk the egg whites in a clean bowl until they form stiff peaks.  Add the sugar 25g at a time whisking between each addition.  Be careful not to over-whisk, the mixture should stay in the bowl if you turn it upside down.

Oil a large baking tray and place a sheet of greaseproof paper over.

Pre-heat the oven to 160C

Draw an 8" circle on the greaseproof paper and pipe the meringue mixture inside it. Flatten the centre of the meringue building it up at the sides.  Place in the oven and turn the temperature down to 140C.  Bake for 1 hour then turn the oven off and leave the Pavlova to cool in the oven.

Beat the cream to a soft peak consistency.

Pile the cream onto the meringue just before serving and sprinkle over the raspberries.

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