Belfast Telegraph

Home Life Recipes

Recipe: Raspberry pavlova

TV chef Rosemary Schrager is a big fan of delicious daytime delights – and reveals some of her favourite lunchtime recipe.

What you'll need

RASPBERRY PAVLOVA

350ml double cream

25g icing sugar

400g raspberries

FOR THE MERINGUE:

4 egg whites, room temperature

120g caster sugar

120g icing sugar

1tsp white wine vinegar

1tsp cornflour

2 drops vanilla extract

SERVES 2

To make the meringue, whisk egg whites with electric beater to form soft peaks. Gradually add caster sugar and keep whisking until stiff. Sift in icing sugar and whisk. Mix vinegar, cornflour and vanilla extract in bowl. Add to the meringue and fold with large metal spoon.

Line a baking sheet with a piece of baking parchment and draw a circle on the paper about 20cm in diameter. Spoon on meringue, flatten slightly. Put in oven preheated to 110°C/gas ¼/225°F and bake for 2½ hours. Turn off oven and leave meringue in it for further hour to cool. Remove from oven. Peel paper off the base and leave to cool.

Sift the icing sugar into double cream and whip until forms soft peaks. Gently spread cream over meringue. Top with raspberries.

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