Raspberry Pavlova


My mum makes the best pavlova in the world.  I asked her to send me a photo of the latest one for the blog and she sent me this.  I was a bit disappointed, even though it’s a great photo, saying that I would have loved a cross-sectional photo of one piece, showing the chewy meringue merging with the soft cream.  She said, “Hard luck!  We’ve eaten it already.”  Anyway, here’s the recipe:

4 egg whites
9oz caster sugar
1 rounded dessertspoon cornflour
Whisk egg whites until really stiff (turn upside down in bowl and it doesn’t move).
Add half of the sugar and whisk again until stiff.
Add the remainder of sugar and cornflour and whisk.
Cover the baking tin with either tin foil or baking parchment and arrange on the tin bringing it up at sides. Put in oven (temperature 150 degrees) for one hour, then switch off the oven, leaving the meringue in there for a further hour.  If you see it turning brown turn the oven down as all ovens vary in temperature.  Leave to cool completely.
Whisk double cream to soft peaks and put on top of pavlova and decorate with either raspberries, strawberries or mixture of fruits and a little grated chocolate.

6 thoughts on “Raspberry Pavlova

  1. I’m with your mum on this one – pavlova never hangs around for long in our house either!

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