RECIPE: Raspberry Pavlova

It’s been a long time since I’ve made any sort of meringue, but for some strange reason I thought I’d be a bit adventurous and try to make an entire pavlova. Much to my delight – it turned out pretty well! 

5 egg whites
225g caster sugar
1 tbsp vanilla essence
1 tbsp cornflour
500ml double cream
1 packet of raspberries (about 250g)

To start, preheat your oven to 160 degrees and line a baking tray with greaseproof paper. In a clean & dry bowl whisk the eggs whites with an electric whisk until they form firm peaks. Add in the caster sugar and whisk again until glossy. In a separate bowl mix the vanilla essence & cornflour then add to the meringue mixture and whisk thoroughly.

Start to build up a circular base with the meringue mixture on your lined baking tray, continuing until you’ve used it all. The edges should be slightly higher than the centre so that you have a “dip” to place your filling. Place this in the oven and then lower the temperature to 150 degrees. Cook this for 1 hour 15 minutes and do not open the oven. Once this time has passed turn the oven off but leave the meringue in the oven to cool.

Whilst the meringue is cooling, whip the cream until nice and thick and prepare your chosen fruit topping. Once it’s cooled, spread your cream in to the “dip” and top with meringues. I had some raspberry sauce too so I drizzled that over the top!

I was worried about how this would turn out but it went down a storm with my mum’s book group (and my mouth) so I’m really proud! Let me know how you get on if you give it a go.