RASPBERRY AND RICOTTA INDIVIDUAL PAVLOVAS
PREP TIME: 30 MINS
(+ 2 HOURS CHILLING)
COOK TIME: 5 MINS
SERVES 6 (AS A DESSERT)
6 (10g each) meringue nests 125g punnet raspberries
30g dark chocolate, melted
(see Cook’s Tip, page 23)
10g unsalted shelled pistachio
nuts, finely chopped
Mint leaves, to serve
Coffee, to serve (optional)
Raspberry and vanilla ricotta cream 125g smooth ricotta 2 Tbsp light sour cream 1 Tbsp granulated sugar
substitute
1 tsp vanilla extract
1 x 125g punnet raspberries Finely grated zest of 1/2 an
orange
1 To make the raspberry and vanilla ricotta cream, combine the ricotta, sour cream, sugar substitute and vanilla in a small bowl. In a separate bowl, combine the raspberries and orange zest. Chill until needed.
2 To serve, gently swirl the raspberry mixture through the ricotta mixture. Place the meringue nests onto serving plates. Spoon the raspberry ricotta cream evenly between meringues. Top with raspberries, drizzle with the chocolate and sprinkle with pistachios and mint. Serve with coffee, if you want.