*Rachel's Raspberry Pavlova*
Serves 6 You can choose to make this as either one large pavlova or as six individual pavlova's.
3 large free range eggs, separated 175g of caster sugar (14 1/2 TBS fine granulated sugar) 275ml whipping cream ( 1 1/4 cups) 200g Rachel's Low Fat Raspberry yogurt (3/4 cup) fresh raspberries icing sugar to dust Preheat the ovne to 140*C.300*F/gas mark 2. Le a large baking tray with baking parchment or greaseproof paper. Set aside. Using a clean bowl, whisk the egg whites until stiff peaks form. You should be able to turn the bowl upside down without the whites sliding out. Gradually add the sugar, whilst continuing to whisk. Spoon the meringue in 6 individual blobs onto the prepared baking tray, or spoon into one large blob. 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. |
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