Raspberry Pavlova

Yields1 Serving
 3 large egg (seperated) 175g caster sugar topping 275ml whipping cream 200g raspberry yoghurt fresh raspberries icing sugar (to dust)
1

Pre-heat oven to 140C/300F Gas Mark 2.

2

 Line a baking tray with greaseproof or parchment paper.

 

3

Take a clean bowl and whisk the egg whites until stiff peaks, you should be able to lift the bowl upside down without the whites sliding.

4

 Gradually add the sugar, continuing to whisk.

5

Spoon the meringue in blobs onto the prepared baking tray.

6

Place the tray into the oven and bake for approximately 40 minutes to 1 hour. If you can, leave the meringues in the oven overnight to completely dry out.

7

Whip the cream with the yogurt and place on top of the meringues, decorate with fresh raspberries and add a light dusting of icing sugar. Serve immediately.

CategoryCuisine

Ingredients

 3 large egg (seperated) 175g caster sugar topping 275ml whipping cream 200g raspberry yoghurt fresh raspberries icing sugar (to dust)

Directions

1

Pre-heat oven to 140C/300F Gas Mark 2.

2

 Line a baking tray with greaseproof or parchment paper.

 

3

Take a clean bowl and whisk the egg whites until stiff peaks, you should be able to lift the bowl upside down without the whites sliding.

4

 Gradually add the sugar, continuing to whisk.

5

Spoon the meringue in blobs onto the prepared baking tray.

6

Place the tray into the oven and bake for approximately 40 minutes to 1 hour. If you can, leave the meringues in the oven overnight to completely dry out.

7

Whip the cream with the yogurt and place on top of the meringues, decorate with fresh raspberries and add a light dusting of icing sugar. Serve immediately.

Raspberry Pavlova