Raspberry Cream Pavlova – a delicious recipe with egg whites, caster sugar, vinegar, cornflour, filling, whipping cream. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
preheat oven to 150 degrees C.
2
line a baking sheet with silicone paper and mark a 8inch circle on it.
3
whisk the egg whites until they are stiff.
4
then whisk in the sugar 1 teaspoon full at a time, until all added
5
blend the vinegar with the cornflour and whisk in.
6
spread mixture out to cover circle on the silicone paper, building up the sides so they are higher than the centre.
7
place the baking sheet in oven then immediately turn down the heat to 140 degrees C
8
leave to cook for 1 hour.
9
then turn the heat right off but leave pavlova inside until it's completely cold.
10
to serve:.
11
fold together the cream and fruit and pile into the centre of the pavlova.
12
leave to stand in the fridge for about an hour before serving.
324
kcal
Calories
12
g
Fat
46
g
Carbs
10
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.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 egg whites, 175 g caster sugar, 1 teaspoon vinegar, 1 teaspoon cornflour, and more.
Yes, Raspberry Cream 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.
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