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Raspberry Pavlova
0Light, fruity and fluffy. The perfect pudding to end a Mother’s Day lunch.
Recipe and Image www.rachelsorganic.co.uk
Raspberry PavlovaIngredients
- 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
Method
- Pre-heat oven to 140°c/300°F/Gas Mark 2. Line a baking tray with greaseproof or parchment paper.
- 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.
- Gradually add the sugar, continuing to whisk.
- Spoon the meringue in blobs onto the prepared baking tray.
- 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.
- 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.