Raspberry and Rose Pavlova

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READY IN: 1hr 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 180C and cover a large baking tray with greaseproof paper.
  • using a clean bowl and whisk, whisk the eggs till they stand in peaks.
  • Mix sugar and cornflour and fold into the egg whites inches It is best to fold the sugar in three batches. Finally stir in the vanilla and vinegar.
  • Spoon the mix onto the baking paper. make a circle 20cm in diameter and swirl the top making a few peaks for aesthetics.
  • Place meringue in the oven then turn the heat down to 150C and bake for 1 1/4 hours (it should be crisp). Turn off oven and allow pavlova to cool in oven (if possible).
  • To finish the pavlova, whip the cream into soft peaks and pile on top of the meringue cover with raspberries and serve decorated with rose petals or freeze until needed.
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