Raspberry Pavlova
Over a year ago
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Ingredients
- 235g caster sugar
- 4 eggs
- 2 tsps corn flour
- ¼ tsp white malt vinegar
- 1 packet raspberries
Accompaniment
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Description
this is a soft chewy meringue with a raspberry topping
Method
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1
set your oven to 180oC
seperate the egg whites from the yolks.
whisk the the egg whites until you can tip the bowl above your head and the whites don't fall out of the bowl.
2.add the sugar a tablespoon at a time.until it has been used up
Fold in using a figure of eight motion
then add the cornflour and the vinegar and fold it in until it's well mixed in
turn the oven down to 120oC
and let it cook for 1 hour
let it cool right down
whisk the cream until it's thick(you can add sugar to the cream that is optional)
it should plop off the whisk when you shake it
when the pavlova is cool top with the cream and the raspberries
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