Raspberry Pavlova

This simple raspberry pavlova recipe is perfect as a dinner party dessert. It's easy to make and perfect for making in advance. Why not make it for your next dinner party?

Course Dessert

Cuisine Australian

Prep Time 20

Cook Time 1

Cooling time 2

Total Time 3 20

Servings

Calories 251kcal

Author Corina Blum

Ingredients

3 egg whites
175 g caster sugar
1 teaspoon cornflour
1 teaspoon white wine vinegar
400 g raspberries
300 ml double cream
1 tablespoon icing sugar
¼ teaspoon vanilla extract optional

Metric - US Customary

Instructions

Put the egg whites in the bottom of a mixer bowl and whisk until they begin to form soft peaks.
Add the sugar gradually, whisking as you add it.
Mix the cornflour and vinegar together and whisk in too.
Draw a 20cm diameter circle on a piece of baking paper and spoon the meringue onto it.
Put in the oven, preheated to 150C and turn it down to 140C straightaway. Bake for one hour and then turn the oven off. Leave the pavlova in the the oven as it cools. I took it out an hour later.
Whisk the double cream until it forms soft peaks and then whisk in the icing sugar. I also like to add a little vanilla but this is optional.
When the pavlova is completely cooled, put the cream in the middle and top with the raspberries.

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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