Raspberry Pavlova

This is a pretty basic dessert, but delicious all the same. It is simply meringue, whipped cream and raspberries.

Meringues are easy enough to make, the hard bit is baking them properly, so that they are crisp on the outside but soft and chewy inside. It takes patience and time.

Ingredients are simple;

6 large free-range egg whites

300g caster sugar

2 teaspoons of cornflour

1 teaspoon of white wine vinegar

 

All you do is whisk the egg whites until they form stiff peaks and then beat in the caster sugar gradually until it is all smoothly amalgamated. Then you fold in the cornflour and vinegar.

Line a baking sheet with baking parchment and then spoon the meringue onto the parchment to form two round mounds.

Pre-heat your oven to 180C and then, as soon as you put the meringues in (on the middle shelf), turn the heat down to 125C and bake for an hour and a half. Then, turn off the oven and leave the meringues in the oven until they have cooled. They will crack, but that doesn’t really matter, because they will end up covered in whipped cream anyway.

If you use unrefined caster sugar, your meringues will end up a lovely pale golden colour.

When the meringues are cool, you can assemble the Pavlova. You sandwich the two meringues with whipped cream, spread more cream over the top and then cover with raspberries. You could dust the top with icing sugar, but I don’t think you need it. The whole thing is sweet enough already.

The delight is in the slightly tart fruit, the soft cream and the contrast between the crisp outer meringue and the soft inside, which should be like a slightly chewy marshmallow.

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