Family Food Magazine
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  • Raspberry Pavlova


    Raspberry PavlovaLight, fruity and fluffy. The perfect pudding to end a Mother’s Day lunch.

    Recipe and Image

    Raspberry Pavlova

    Cook Time: 1 hour

    Yield: 6 individual or 1 large Pavlova


    • 3 large eggs, separated
    • 175g caster sugar
    • For the topping:
    • 275ml whipping cream
    • 200g Rachel’s low fat raspberry yogurt
    • Fresh raspberries
    • Icing sugar, to dust


    1. Pre-heat oven to 140°c/300°F/Gas Mark 2. Line a baking tray with greaseproof or parchment paper.
    2. 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.
    3. Gradually add the sugar, continuing to whisk.
    4. Spoon the meringue in blobs onto the prepared baking tray.
    5. 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.
    6. 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.

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