Raspberry Pavlova

for the Merangue:

  • 250g Caster Sugar
  • 4 egg whites
  1. Place the egg whites in a mixing bowl until you get to the soft peak stage
  2. Add the sugar one tablespoon at a time until fully mixed
  3. Place on parchment paper on a baking sheet
  4. bake at 140 degrees C Gas Mark 1 for 1 hour

 

For the Cream:

  • 1 large carton of double cream
  • 3 tablespons of icing Sugar
  1. Put the cream in a mixing bowl and whilst it is whizzing round add the icing sugar
  2. Whip until soft peaks are formed.
  3. Smooth over the top of the merangue
  4. cover with raspberries and dust with icing sugar

Topping:

  • Fresh Raspberries
  • A dusting of Icing Sugar

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