SWEETS
FOR MY SWEET
SHOW SOME SWEET LOVE THIS FEBRUARY , WITH SOME DELICIOUS TREATS FOR THE ONE YOU HOLD DEAR
Raspberry Pavlova Recipe by Carole Poirot for AO . com
Special , indulgent , pretty and , er , pink ; a pavlova is – in my opinion – always a great idea for a celebration because it just looks like a cloud of prettiness .
Ingredients :
• 6 large egg whites
• 300g caster sugar
• 1 tbsp cornflour
• 900ml double cream
• 2 tsp freeze-dried raspberry powder , plus extra for decorating
• 450g fresh raspberries
• Fresh flowers for decoration ( optional )
Method : 1 . Preheat your oven to 140 º C .
2 . Draw three circles on baking parchment and place them on a ( or two / three ) baking sheet .
3 . Separate the eggs and put the whites into your mixer bowl . 4 . Whisk the whites until stiff peaks form . 5 . Continue whisking while slowly adding the sugar .
6 . When all the sugar is dissolved , add the cornflour and mix until you have a glossy meringue .
7 . Using a spatula , put 1 / 3 of the meringue mix on each parchment paper .
8 . Spread out the meringue to just about the size of the circle . Put the meringues in the oven and bake for one hour . After an hour , turn the oven off and leave the meringues to cool for 3 hours with the oven door closed .
9 . Pour the double cream with the raspberry powder into a cold bowl . Whisk until soft peaks form .
10 . Add the whole raspberries ( keeping a few aside for decoration ) to the cream and fold in .
11 . Now assemble the pavlova by adding roughly 1 / 3 of the cream to the first meringue , top it with the second meringue , add another third of cream , place the third meringue on top and finish with the rest of the cream .
12 . Scatter some raspberry powder on top and decorate with fresh raspberries and flowers .
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