Pavlova with raspberries and cream

User Reviews

5.0

6 reviews
Excellent
  • Prep Time

    15 mins

  • Cook Time

    15 mins

  • Total Time

    1 hr

  • Servings

    4

  • Calories

    216 kcal

  • Course

    Dessert

  • Cuisine

    Australian

Pavlova with raspberries and cream

A delicious meringue that's soft inside and crisp outside, loaded up with raspberries and cream - such a tasty dessert.

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Ingredients

Servings
  • 2 egg whites large
  • ½ cup granulated sugar 100g (3 ½oz)
  • ½ teaspoon vanilla extract
  • ½ teaspoon cornstarch cornflour
  • ½ teaspoon white wine vinegar (or red wine/rice vinegar if not available)

To top

  • ½ cup heavy cream 120ml double or whipping cream
  • ½ cup raspberries 65g, plus extra to decorate- around 8
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Instructions

  1. Preheat the oven to 300F/150C and line a baking sheet/tray with parchment paper that's at least 8in/20cm square.
  2. Whisk the egg whites in a clean bowl until stiff peaks - the way to know if they are stiff enough is if you try to tip the bowl, if they slide they are not stiff enough, if they don't, they are fine. Avoid beating beyond this point as you may over-beat.
  3. Gradually add the sugar 1tbsp at a time, beating in after each addition, until it is all added and the mixture is glossy.
  4. Add the vanilla, cornstarch and vinegar, whisk in then turn the mixture out into the middle of the parchment-lined tray. Form a circle about 6-7in/15-18cm in diameter with a slight dip in the middle.
  5. Bake in the preheated oven, in the middle of the oven, for approximately 45-50 minutes until it is lightly golden and dry to touch. It will seem crisp when touched (although be gentle so you don't break it). Turn off the oven and leave the pavlova inside with the door closed for a further 50min-1 hour. This will help avoid it sinking and cracking.
  6. Up to around 2hrs before serving, carefully remove the parchment from the bottom of the pavlova and place on a serving plate.
  7. Whip the cream until lightly whipped (soft peaks) then add the raspberries - if using a stand mixture you can probably put them in whole, with a hand mixture you'll need to break them up a bit first. Beat a little more until combined and semi-firm.
  8. Pour the cream mixture into the middle of the pavlova and carefully spread out so you still have a good 1in/3cm or so without cream round the edge. Top with the extra raspberries. Keep chilled until ready to serve.

Nutrition Information

Show Details
Calories 216kcal (11%) Carbohydrates 27g (9%) Protein 2g (4%) Fat 11g (17%) Saturated Fat 6g (30%) Cholesterol 40mg (13%) Sodium 36mg (2%) Potassium 69mg (2%) Sugar 25g (50%) Vitamin A 435IU (9%) Vitamin C 4mg (4%) Calcium 23mg (2%) Iron 0.1mg (1%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 216 kcal

% Daily Value*

Calories 216kcal 11%
Carbohydrates 27g 9%
Protein 2g 4%
Fat 11g 17%
Saturated Fat 6g 30%
Cholesterol 40mg 13%
Sodium 36mg 2%
Potassium 69mg 1%
Sugar 25g 50%
Vitamin A 435IU 9%
Vitamin C 4mg 4%
Calcium 23mg 2%
Iron 0.1mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5.0

6 reviews
Excellent

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