Pavlova with raspberries and cream
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
1 hr
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Servings
4
-
Calories
216 kcal
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Course
Dessert
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Cuisine
Australian
Pavlova with raspberries and cream
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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
- 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
Instructions
- Preheat the oven to 300F/150C and line a baking sheet/tray with parchment paper that's at least 8in/20cm square.
- 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.
- Gradually add the sugar 1tbsp at a time, beating in after each addition, until it is all added and the mixture is glossy.
- 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.
- 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.
- Up to around 2hrs before serving, carefully remove the parchment from the bottom of the pavlova and place on a serving plate.
- 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.
- 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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