Raspberry Pavlova Recipe
Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It is a meringue dessert with a crisp crust and soft, light inside, usually topped with fruit and whipped cream.
4 egg whites
1 cup superfine sugar
1/2 tsp vanilla extract
1 tsp cornstarch
For the filling
2 1/4 cups heavy cream
3-4 tbsp confectioners sugar
1 tsp Cointreau
1 lb raspberries
Heat the oven to 300 F
Take a large sheet of waxed paper. Drawing round a plate, draw an 8 inch circle on the paper, then turn it over and place it on a large baking sheet.
Whisk the egg whites in a clean, grease free bowl until they form soft peaks.
Whisk in the sugar a little at a time until the mix is smooth and glossy, then fold in the remaining sugar with a metal spoon.
Gently fold in the wine vinegar, vanilla and cornstarch.
Spoon the mixture on to the wax paper, using your pencil guide to make a circle and piling the meringue up at the sides to make a rough bowl shape.
Bake in the oven for 1 hour until crisp on the outside. Leave to cool on a wire rack.
Whip the cream until stiff, then stir in the sugar and Cointreau. Continue to whip until the cream is stiff.
Spoon into the pastry shell and arrange the raspberries on top.
Serve immediately after assembling.