Pink pavlovas filled with clotted cream and raspberries
recipe
Pink pavlovas filled with clotted cream and raspberries
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These pretty little meringues are delightful to the eye and very morish.
Ingredients
- six medium egg whites
- 330g golden caster sugar
- a few drops Rosewater
- a few drops pink food colouring
- 227g tub Rodda's Cornish clotted cream
- 200g raspberries
Serves:
6
Preparation:
10
Cook Time:
180
Total Time:
190min
Directions
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- Preheat the oven to C/ fan oven C.
- Line two baking sheets with greaseproof paper.
- Place the egg whites into a clean dry bowl, whisk until they form stiff peaks.
- Whisk in the caster sugar, a spoonful at a time, whisking well and at a high speed between each addition. Fold in a few drops rose water and pink food colouring.
- Drop large dollops of the mixture onto the prepared baking sheets, making a little well in the middle of each.
Source: Rodda's Cornish Clotted Cream
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