Pavlova with Raspberry cream by Izabela Marach
Ingredients
• 4 egg whites (room temperature)
• 220g castor sugar
• 1 tbsp corn flour
• 1tspn vanilla sugar or vanilla essence
• 1 tsp of lemon juice or vinegar
Method
Preheat oven to 150° C.
Attach butterfly, add egg whites and beat for 3minutes and 30 seconds on speed 4.
Add sugar 1tbsp at a time including vanilla sugar, Speed 3 until finished.
Add corn flour, lemon juice/vinegar and vanilla essence, mix to incorporate on Speed 3.
Place mixture on baking paper on baking tray, shaping round or rectangle, 6 to 8 cm thick.
Cook for 15 minutes at 150° C, then reduce temperature to 120° C and continue to cook for 60 minutes.
Take out and allow to cool.
Variation
If you would like to double the mixture then whip the egg whites for 5 minutes and continue as per recipe. Split mixture between two or three baking trays and cook for the same amount of time. The below topping is great when you make a 3 Pavlova stack. Place the raspberry cream between the two lower layers and the reserved cream for the top layer. Top with 100g raspberries.
Looks and tastes excellent.
Suggested Cream Topping
(For doubled batch split mixture onto 3 baking trays)
• 700ml pure cream
• 500g frozen berries (defrosted)
Insert butterfly. Place cream in TM bowl and beat on speed 3 (approx. 20 seconds – 1 minute, watch closely) until desired stiffness is achieved. Set approximately 4 heaped tablespoons to one side. Add 400g of defrosted raspberries and mix on speed 1-2 until fully incorporated. Use as per above instructions.
General Tips
Some enthusiastic Pavlova cooks leave out the cornflour, producing a marshmallow result on the inside.
