Pavlova can be a delicious dessert, crisp on the outside and marshmallow like on the inside. This is a lighter festive dessert to the traditional heavier plum pudding. Living in Australia I found that many people were proud of their family Pavlova recipe so I have taken this idea from Donna Hay, amazing Australian Chef.
Serves 6-8 Prep time: 15mins
Ingredients:
Method:
1.Preheat oven to 150°C (300°F).
2.Place the eggwhites in the bowl of an electric mixer and beat until soft peaks form.
3.Gradually add the sugar, beating well until the mixture is glossy.
4.Sift the cornflour over, add the vinegar and fold through.
5.Draw a 22cm circle on parchment paper. Spoon the mixture onto the circle in mounds.
6.Drop little dots of the raspberry puree onto each mound, using a skewer, swirl it into the top of the meringue.
7.Place in the oven, reduce the heat to 120°C (250°F) and cook for 1 hour.
8.Turn the oven off and allow the meringue to cool in the oven.
9.Loosen with a sharp knife and slide off the paper.
10.To serve, top with soft whipped cream
Variations: You can use any fruit you like
Serving suggestions : Best to top with the cream, fruit puree and pistachio, just before serving. Serve in slices.
