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BG Diet
  • 0:15 Prep
  • 0:35 Cook
  • Makes 6
  • Advanced


  • Cornflour, to dust
  • 4 egg whites
  • 215g (1 cup) caster sugar
  • 3 teaspoons cornflour, extra
  • 1 teaspoon white vinegar
  • 300ml double cream
  • 125g fresh raspberries or frozen raspberries
  • White chocolate curls, to serve (see Notes)


  • six 250ml (1 cup) ovenproof cups or ramekins, electric beaters, balloon whisk


  • 1
    Preheat oven to 140C/120C fan forced. Lightly grease six 250ml (1 cup) ovenproof cups or ramekins and dust lightly with cornflour.
  • 2
    Use electric beaters to beat the egg whites in a clean dry bowl until soft peaks form. Gradually beat in the sugar, 1 tbs at a time, until mixture is thick and glossy and sugar has dissolved. Fold in the cornflour and vinegar until just combined. Spoon the mixture among the cups. Bake for 30-35 minutes or until crisp. Turn oven off and leave in the oven with door slightly ajar to cool completely.
  • 3
    Use a balloon whisk to lightly whisk the cream in a bowl until just firm. Lightly crush the raspberries with a fork and fold through the cream. Top pavlovas with the cream mixture and white chocolate curls.

Source: taste.com.au


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