Russian Meringue Cake with Raspberries (Pavlova)

Name: Russian Meringue Cake with Raspberries (Pavlova)
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 1
Cuisine: Europe
Ingredients: 5 egg whites; 4 tbsp water; 300 g sugar; 1 tsp vinegar; 1 tsp vanilla essence; 4 tsp corn starch; 2 tsp potato starch; 300 g whipped cream (well chilled); 600 g fresh raspberries

Prep: 20min

| Servings: 1 | Cook: 50min

A Russian meringue cake with fresh raspberries, a delightful berry dessert recipe. Try this and more recipes from Spoonsparrow!

Ingredients

5 egg whites
4 tbsp water
300 g sugar
1 tsp vinegar
1 tsp vanilla essence
4 tsp corn starch
2 tsp potato starch
300 g whipped cream (well chilled)
600 g fresh raspberries

Instructions

1.
Preheat the oven to 130°C fan‑forced.
2.
Beat the egg whites on high speed until stiff, add water and continue beating. Gradually pour in sugar while whisking. Reduce speed and fold in vinegar, vanilla essence, corn starch and potato starch. Spread the mixture onto a parchment paper‑lined tray into a circle about 26 cm diameter, forming a shallow well in the center. Bake for about 50 minutes. Remove from oven and let cool completely.
3.
Whip the cream until stiff and fill the meringue’s well with it. Wash, dry, and gently pat the raspberries, then pile them on top of the whipped cream. Serve immediately.