Raspberrypavlova

Bought these fresh raspberries today!
They are my all time favourite fruit.
No, we don't have them in our garden
(not any other kind of fruit either for that matter)

I eat them just like that, with muesli, in yoghurt, on icecream
AND
make a raspberry pavlova with them!

This is the recipe:

Preheat oven at 180°C.

Beat 7 egg whites until satiny peaks form.
 Beat in 300 g sugar a spoonful at a time until the meringue is stiff and shiny.

Sprinkle over 2 teaspoons of raspberry vinegar
and gently fold in.

Mound on to a baking sheet.

Smooth sides and top
and try to make into a fat circle approximately 23cm in diameter.

Place in the oven, then immediately turn the temperature down to 150°!

Bake for 1 hour.

You can see little cracks appear.

 

Turn off the oven and open the door slightly.

Let the meringue disc cool completely.

Wisk 500 ml double cream.

When you're ready to serve, divide into pieces,

pile some cream on top of it

and scatter over some raspberries.

 Bon appetit!

 The pavlova should be crisp on the outside
but still soft and squidgy on the inside.