Pavlova with fresh raspberries & cream
| Serves: | 8-10 |
| Cooking Time: | 1 hour and 30 minutes (plus cooling time) |
| Prep Time: | 20 minutes |
Ingredients
- 330 g Castor sugar
- 6 2 free-range egg whites
- 1 Tbsp corn flour
- 250 ml (1 cup) low- fat or soya cream
- 1 tsp vanilla paste
- fresh raspberries
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Cooking Instructions
- Pre-heat the oven to 150°c and line a baking tray with baking paper.
- In a clean, dry bowl, whip the egg whites until light and frothy then slowly start adding the sugar (300 g) whilst continuously whisking.
- Continue whisking until the egg whites are thick and glossy (stiff peak stage).
- Form the meringue on the lined baking tray into a large pavlova.
- Place in the oven and immediately turn the heat down to 100°c.
- Allow to bake for 1h30 mins until crisp but still marshmallowy inside then switch off the oven and allow to cool completely inside.
- When the pavlova is cool, whip the cream with the caster sugar (30 g) and vanilla until soft peaks form then top the pavlova with the whipped cream.
- Top with the fresh raspberries and serve.
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