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Cooking & Entertaining
> Raspberry Delights
Raspberry Cream Pavlova
Ingredients:
Pavlova:
3 egg whites
175g caster sugar
1 tsp vinegar
1 level tsp cornflour
Filling:
300ml whipping cream whipped
225g fresh raspberries
Method:
Lay a sheet of silicone paper on the cold plain shelf and mark
an 200mm circle on it. Whisk the egg whites until they are stiff
then whisk in the sugar a tspful at a time until all added.
Blend the vinegar with the cornflour and whisk in.
Spread the mixture out to cover the circle on the silicone paper
building up the sides so they are higher than the centre.
Slide the baking sheet onto the grid shelf on the floor of the
oven for about 3 to 4 minutes until lightly coloured.
Then transfer to the simmering oven for 1 to 1 1/2 hours until
firm but still gooey in the centre.
If the Pavlova is not cooked it may be necessary to turn it over
and leave upside down in the simmering oven to dry out the
underneath.
Allow to cool peel away paper and place on a serving plate.
Fold together the cream and raspberries and pile into the centre
of the Pavlova. Leave to stand in the refrigerator for about an
hour before serving.
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