Raspberry And Rose Pavlova – a delicious recipe with egg whites, caster sugar, cornflour, white wine vinegar, vanilla, cream. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Heat oven to 180C and cover a large baking tray with greaseproof paper.
2
using a clean bowl and whisk, whisk the eggs till they stand in peaks.
3
Mix sugar and cornflour and fold into the egg whites inches It is best to fold the sugar in three batches. Finally stir in the vanilla and vinegar.
4
Spoon the mix onto the baking paper. make a circle 20cm in diameter and swirl the top making a few peaks for aesthetics.
5
Place meringue in the oven then turn the heat down to 150C and bake for 1 1/4 hours (it should be crisp). Turn off oven and allow pavlova to cool in oven (if possible).
6
To finish the pavlova, whip the cream into soft peaks and pile on top of the meringue cover with raspberries and serve decorated with rose petals or freeze until needed.
657
kcal
Calories
37
g
Fat
68
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 egg whites, 250 g caster sugar, 2 teaspoons cornflour, 1 teaspoon white wine vinegar, and more.
Yes, Raspberry And Rose Pavlova falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
