Raspberry pavlovaby Rachel Clarke |
| Preperation time: approx 5 hours Cooking time: 1 hour Serves: 6 |
| Recipe Ingredients |
| 3 large egg whites; 175g caster sugar; about 275ml whipping cream, whipped; 350g raspberries (or any other soft fruit); a little icing sugar. |
| Recipe Method |
| Line a lightly oiled baking sheet with baking
paper. And put the oven on to gas 2 or 150c. Whisk the egg whites in a large bowl (make sure this is grease-free) until they form soft peaks. Gradually whisk in the sugar adding about 25g at a time. Using a metal spoon, spoon some of the mixture onto the baking sheet forming a circle of about 20cm. Now make a kind of crust by spooning blobs of mixture next to each other to form a circle around the edge. Place in the oven and turn down the oven to gas 1 or 140c. Leave to cook for 1 hour. Turn the oven off but leave the pavlova inside until completely cold. (I like to leave it overnight in the oven). Put the pavlova shell onto a serving plate. Fill the hollow centre with whipped cream and top with the raspberries, and finally, dust with a little icing sugar. |
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| Coffee
creme brulee with pecan praline Hazelnut meringues with blackberries Iced cranachan sweet souffle omelette Cranberry and orange sorbet |
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