Choco­late-dusted pavlo­vas with rasp­ber­ries and pis­ta­chio

Inside: donna hay - - Front Page -

• 150ml egg­whites (ap­prox­i­mately 4 egg­whites), at room tem­per­a­ture

• 1 cup (220g) caster (su­perfine) su­gar

• 1 tea­spoon white vine­gar

• 1 tea­spoon Dutch co­coa pow­der

• 1½ cups (375ml) sin­gle (pour­ing) cream

• ¼ cup (40g) ic­ing (con­fec­tioner’s) su­gar, sifted • 250g rasp­ber­ries

• 2 ta­ble­spoons sliv­ered pis­ta­chios Pre­heat oven to 150°C (300°F). Place the egg­whites in the bowl of an elec­tric mixer and whisk on high speed un­til stiff peaks form. Grad­u­ally add the caster su­gar, 1 ta­ble­spoon at a time, wait­ing 30 sec­onds be­tween each ad­di­tion. Once all the su­gar has been added, scrape down the sides of the bowl with a spat­ula and whisk for a fur­ther 6 min­utes or un­til the mix­ture is stiff and glossy. Add the vine­gar and whisk for 4 min­utes or un­til glossy and com­bined. Place 6 large spoon­fuls of the mix­ture on a large, lightly greased bak­ing tray lined with non-stick bak­ing pa­per. Dust with the co­coa pow­der and bake for 50 min­utes. Turn the oven off and leave the meringues in the oven to cool com­pletely. Place the cream and ic­ing su­gar in the bowl of an elec­tric mixer and whisk un­til soft peaks form. Top the meringues with the cream mix­ture, rasp­ber­ries and pis­ta­chios to serve. Makes 6.

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