Tuesday, April 20, 2010

Raspberry Pavlova

Raspberry Pavlova by Ng @ What's for Dinner?The weather has been all blue skys (with no plains) and sun. If this isn't Irish summer than I don't know what is. It may be a bit early for raspberries but I was in to mood, so I made a raspberry pavlova.
Raspberry Pavlova by Ng @ What's for Dinner?Raspberry Pavlova
severs 6
6 eggs whites
6 Tbs sugar
1 cup fresh raspberries
1 cup cream
1 Tbs powered sugar
bit of dark chocolate
Raspberry Pavlova by Ng @ What's for Dinner?Pre-heat oven to 300f or 150c. Line a baking sheet with baking paper.
Whip the egg whites (can add 1/8 tsp of cream of tarter if you have it). Slowly whip in the sugar one Tbs at a time. The egg whites will be glossy and stiff. Spoon the whites on to the baking paper and make one big circle. Bake for 50 min or until the top starts to brown. Turn the oven off but leave the pavlova in the oven until cooled (an hour).

Whip the cream with the powered sugar. Add a few crushed raspberries to the cream, mix and spread on top the cooled pavlova. Plop the rest of the raspberries on top and finish with shredded dark chocolate.

Raspberry Pavlova by Ng @ What's for Dinner?This recipe is really soft marshmallowy, not hard and crunchie.


  1. That looks amazing! My mouth is watering. Make one for me. Maybe next weekend I will have some time, and I will make one.

  2. I will make one for you, but I want the recipe for angel food cake in your cook book.

    I also like the pavlova recipe in that book, so you could try that out. It may not be called 'pavlova' but there is cream of tarter in the recipe.

  3. I made the pavlova this weekend. Strawberries are in season, so I used them. It was good, we ate every last bite, but I was disappointed because I thought it would be the crunchy kind. You did say it was marshmallowy. Could you post the recipe you made in Kansas that was crispy? I love that kind!

  4. I'm glad yours came out marshmallowy, it means the recipe works!!! The crispy recipe is in your cookbook. The red and white checked one. Let me know what the recipe is once you find it! I think its just cream of tartar that turns it crispy.


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