Raspberry Pavlova
A light and airy dessert featuring fresh raspberries, a crisp meringue shell, and whipped cream. Try this and other recipes from Spoonsparrow!
Ingredients
- 5 egg whites
- 4 tbsp water
- 300 g sugar
- 1 tsp vinegar
- 1 tsp vanilla essence
- 4 tsp cornstarch
- 2 tsp starch
- 150 ml whipping cream
- 500 g raspberries
- powdered sugar
Instructions
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1.
Preheat the oven to 150°C.
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2.
Beat the egg whites on high speed until stiff, add water and continue beating. Gradually pour in the sugar while whisking. Reduce speed and fold in vinegar, vanilla essence, and starches. Spread the mixture onto a parchment-lined tray into a circle about 26 cm diameter, forming a shallow well in the center. Bake for approximately 45 minutes. Remove from oven and let cool completely.
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3.
Whip the cream until stiff and fill the meringue well with it. Blend 150 g of raspberries with 2 tbsp powdered sugar, then strain through a fine sieve. Arrange the remaining berries on top of the whipped cream, drizzle raspberry sauce over them, and dust with powdered sugar before serving.
