Crispy outside and soft, airy inside…tangy raspberries combined with richness of cream and freshness of mint… what’s not to love! My sister in law makes perfect pavlova so I ‘borrowed’ her recipe:)
Raspberries and Cream Pavlova
Ingredients
- 5 egg whites
- pinch of salt
- 1 cup caster sugar
- 1 tbsp corn flour
- 200 g frozen raspberries for the sauce
- 1-2 tbsp brown sugar
- 200 g fresh raspberries for layering and decoration
- 250 g mascarpone cheese
- 125 ml whipping cream
- 1 tsp vanilla paste or essence
- 3-4 tbsp icing sugar or to your taste
- fresh mint
Instructions
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Preheat the oven to 150C and line two baking trays with greaseproof paper.
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Beat egg whites with pinch of salt until stiff. Slowly add caster sugar and corn flour. Beat a minute more until the mix is stiff.
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Divide the egg whites mix in two and spread on a baking paper creating two circles (you might need to draw it first as a guidance).
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Bake for 20 min in 150C and then turn the temp down to 80C and continue to bake for about 2 hours with the oven door slightly open. (Ovens vary so you need to check when your meringue is dry).
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In a meantime blend frozen raspberries and press through the sieve to discard all seeds. Add brown sugar and slowly cook on medium heat until you have slightly thicker consistency. You can refrigerate it until needed.
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For the filling, lightly whisk the cream and add mascarpone with vanilla and icing sugar. Whisk until stiff but don't overdo it.
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To assemble layer meringue with raspberry sauce, add cream filling, raspberries and repeat again. Decorate with fresh mint leaves and sprinkle with some more icing sugar if you like. Keep in the fridge for max 2 days.
Recipe Notes
To make two colour topping, add part of cream filling and part of raspberry sauce to piping bag without mixing.
