Ingredients:
6 eggwhites (225ml) at room temperature
1.5 cup (330g) caster sugar
1.5 tsp white vinegar
2 tsp cornflour
1.5 cup (375ml) whipping cream
250g fresh raspberries or strawberries or a mixture of both
2 tbsp pistachios, finely chopped
1 tbsp freeze dried raspberries or strawberries, finely crushed (optional)
Raspberry Swirl:
1/2 cup (75g) frozen raspberries
2 tbsp caster sugar
1 tsp vanilla extract
How to Make:
1. For the Raspberry Swirl, place the frozen raspberries, sugar and vanilla in a small saucepan over medium heat and cook, stirring ocassionally for 3-4 min or until slightly reduced. Strain, discard the seeds, and refrigerate to cool completely.
2. Preheat oven to 150'C.
3. Place eggwhites in the bowl of an electric mixer and whisk on high speed until stiff peaks form.
4. Gradually add the sugar, 1 tbsp at a time, waiting 30 seconds between each addition.
5. Once all sugar has been added, scrape down the sides of the bowl with a spatula and whisk for a further 6 mins or until the mixture is stiff and glossy.
6. Place the vinegar and cornflour in a small bowl and mix to combine.
7. Add to the eggwhite mixture and whisk for 2 mins or until glossy and combined.
8. Draw a 22cm circle on a sheet of baking paper and place pencil side down, on a large baking tray.
9. Place 12 heaped spoonfuls of the meringue mixture around the inside of the circle to create a ring.
10. Place in oven, reduce temperature to 120'F and cook fore 1 hr.
11. Turn the oven off and allow the pavlova to cool completely in the oven.
12. To serve, , drizzle the raspberry mixture over each meringue and use a teaspoon to swirl. Top with cream, the raspberries/strawberries/freeze dried fruits, pistachio, and icing sugar.
Enjoy!
