Bash’s Raspberry Pavlova
Whisk away Wimbledon woes with this delicious alternative to traditional berries and cream. A light fruity center encased in crisp meringue and delicate whipped cream, Kathryn “Bash’s” Raspberry Pavlova is the perfect sweet salute to British summertime. Oh and did we mention it’s as easy to make as bish, bash, bosh.
If raspberries do not tickle your taste buds, why not put your own twist on this delicious teatime treat by swapping out the berries for a different fruit, chocolate or even subtle spice such as cinnamon. Mix it up by creating two desserts in one with a banoffee pavlova, just the one spoon please!
Raspberry Pavlova Recipe
Whisk the egg whites with the cream of tartare until it forms a soft peak.
Sift in the sugar and whisk until it forms a glossy firm peak.
Pipe into preferred shape onto the baking sheet and bake at 150c for approximately 1 hour depending on the size of the meringue you’ve piped.
Turn off the oven and leave the door open to continue to dry out the meringue with the residual heat.
Once the oven has cooled down remove the meringue from the oven.
Whip the cream until thickened.
Decorate the top with as much fruit and cream as you like, the more the better!
Don’t worry about it being healthy, it’s just fruit and air.
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