Page 61 - Flipbook

PAVLOVA

WITH RASPBERRIES
+ 5 egg whites vinegar
+ ½ vanilla bean, split + 500ml thickened
and seeds scraped (whipping) cream
+ 250g caster sugar + 50g icing sugar, plus
+ 2 tsp cornflour extra to serve
+ 1 tsp white wine + 375g raspberries
SERVES: 10
PREPARATION: 25 MINUTES
COOKING TIME: 1 HOUR 45 MINUTE
Preheat the oven to 120ºC/235ºF/Gas Mark
½. Trace a 20cm circle on a piece of baking
paper with a pencil, using a cake tin as a
template, then place the paper pencil-side
down on a lightly oiled baking tray.
Whisk the egg whites, vanilla seeds and
a pinch of sea salt in the clean bowl of
an electric mixer for 2-3 minutes until
soft peaks form, then gradually add the
caster sugar, whisking until everything is
well combined.
Sieve in the cornflour, add the vinegar and
whisk for 4-5 minutes until the egg whites
are stiff and glossy peaks form.
Spoon the meringue into a high 20cm
mound, using the circle as a guide, then
slightly flatten the top and bake for 1½-2
hours until crisp but not coloured. Turn off
the oven and cool the pavlova completely in
the oven (this will take 3-4 hours).
To make the filling, whisk the cream and
icing sugar until soft peaks form, then add a
third of the raspberries to the cream and
whisk until the cream thickens and holds
its shape.
EASY plate and pile the raspberry cream on top.
To serve, place the pavlova on a serving
Scatter with the remaining raspberries, dust
with extra icing sugar and serve.

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Also available as an all-red or all-white selection.

SATURDAY MAGAZINE 61