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Raspberry Pavlova

Raspberry Pavlova

A crisp meringue shell filled with whipped cream, fresh raspberries, and a homemade redcurrant sauce.

Vegetarian Dessert Gluten Free Meringue Raspberries

Estimated Nutrition

Calories

381.1

kcal / serving

3048.5 kcal total

Carbs

44.5g

per serving

356.1 g total

Fat

21.6g

per serving

172.4 g total

Protein

2.3g

per serving

18.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

250

tbsp

CondimentsSauces

Dairy

piece

Egg White

medium free-range

350

Double Cream

Fruits

500

Raspberry

fresh

200

Redcurrant

fresh, stalks removed

Method

Draw a 23cm circle on baking paper using a pencil.

Whisk egg whites in a large bowl until stiff peaks form.

Whisk in caster sugar gradually until the mixture is stiff and glossy.

Whisk in white wine vinegar, cornflour, and vanilla essence.

Spoon meringue onto the marked paper and shape with a palette knife, creating a central dip.

Bake for one hour and let cool completely inside the turned-off oven.

Heat 100g raspberries, redcurrants, and 2 tablespoons icing sugar until fruit bursts.

Strain the fruit mixture through a sieve and set the juice aside to cool.

Whisk double cream with remaining icing sugar until soft peaks form.

Fill the meringue with cream, top with fresh raspberries, and drizzle with sauce.

Preheat the oven to 150°C.

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