Pavlova
- 240g egg whites
- 220g sugar
- 1 Tbsp lemon juice
- 1 Tbsp cornflour
- Pinch of salt
To prepare the Pavlova:
Pre-heat oven to 150°C. Place the egg whites and pinch of salt in the bowl of an electric mixer. Whisk until soft peaks form.
Gradually add the sugar, a third at a time, whisking well until the mixture is stiff and glossy. Check the sugar has dissolved by rubbing the mixture between your fingers.
Add the cornflour and lemon juice and whisk for 1 minute.
The meringue is ready when the mixture has tripled in volume and stands up when the beaters are lifted.
Pipe onto lined oven tray and use back of spoon to gently flatten half of the mixture. Place the meringues into the pre-heated oven. Immediately drop the temperature to 110°C and bake for 40 minutes.
Once cooked, turn the oven off and allow the meringue to cool inside the oven with the door ajar for approximately 1 hour.
Raspberry White Chocolate Cream
- 180g cream
- 40g glucose
- 260g white chocolate
- 480g cream
- 10g Fresh° As Raspberry Powder
To prepare the Raspberry White Chocolate Cream
Melt the white chocolate and stir in Fresh° As Raspberry Powder.
Boil the 180g of cream with glucose and pour over melted chocolate.
Stir till smooth, pour in remaining cold cream and chill for 8 -12 hours till cold. Whip on low speed till thickened. Spoon into piping bag.
Raspberry compote
- 30g Fresh° As Raspberry Whole (save a handful to use as garnish at the end)
- 30g sugar
- 30g water
To prepare the Raspberry Compote:
Bring the sugar and water to the boil and pour over the Fresh As Raspberry Whole, stir gently and chill.
Assembly method:
Take a flattened pavlova and pipe dollops of the raspberry white chocolate cream on top. Spoon over desired amount of raspberry compote. Place pavlova lid on top. Crush the remaining Fresh° As Raspberry Whole over the pavlova.
