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 Pavlovasevers 6
6 eggs whites
6 Tbs sugar
1 cup fresh raspberries
1 cup cream
1 Tbs powered sugar
bit of dark chocolate
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.
This recipe is really soft marshmallowy, not hard and crunchie.
