- 0:15 Prep
- 0:35 Cook
- Makes 6
- Advanced
Ingredients
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Cornflour, to dust
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4 egg whites
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215g (1 cup) caster sugar
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3 teaspoons cornflour, extra
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1 teaspoon white vinegar
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300ml double cream
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125g fresh raspberries or frozen raspberries
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White chocolate curls, to serve (see Notes)
Equipment
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six 250ml (1 cup) ovenproof cups or ramekins, electric beaters, balloon whisk
Method
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1Preheat oven to 140C/120C fan forced. Lightly grease six 250ml (1 cup) ovenproof cups or ramekins and dust lightly with cornflour.
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2Use 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.
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3Use 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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