Zutaten für Raspberry Cream Pavlova
- 4 large egg whites, at room temperature
- Caster Sugar
- Vinegar
- Cornflour
- Whipping Cream
- Fresh Raspberries
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Zubereitung von Raspberry Cream Pavlova
- Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
- In a large, clean, dry bowl, beat the egg whites with an electric mixer until stiff peaks form. Gradually add the sugar, one tablespoon at a time, beating until glossy and stiff.
- Gently fold in the cornstarch and vanilla extract.
- Spoon the meringue onto the prepared baking sheet, forming a large circle or individual nests. Create a well in the center to help prevent cracking.
- Bake for 1 hour and 30 minutes, or until the meringue is crisp and dry. Turn off the oven and leave the pavlova inside with the door slightly ajar to cool completely.
- While the meringue is cooling, whip the heavy cream with the powdered sugar until soft peaks form. Gently fold in the raspberries.
- Once the meringue is completely cool, top with the whipped cream and raspberry mixture. Garnish with fresh raspberries and a dusting of powdered sugar (optional).
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
61g
Fat
22g
Carbs
5g
Recipe Tags (Choose a tag and find related recipes!)
Time To Make Course Main Ingredient Cuisine Preparation Occasion South West Pacific Low Protein Desserts Eggs Dairy Fruit Easy Refrigerator Dinner Party Kid Friendly Picnic Summer Vegetarian Eggs Dietary Gifts Low Sodium Gluten Free Seasonal Inexpensive New Zealand Free Of Something Low In Something Berries Raspberries To Go Equipment Presentation Served Cold 4 Hours Or Less
