Raspberry pavlova
Switch to slices of strawberries for an equally delicious alternative
Ingredients (Makes 12)
Whip the double cream until it creates stiff peaks when lifting the whisk. Spread the whipped cream on to the cupcakes then top each one with a mini meringue.
Arrange three fresh raspberries on the meringue, drizzle with raspberry coulis and dust with icing sugar to serve.
- 150ml/1⁄4 pt double cream
- 12 cupcakes and 12 mini meringues
- 36 fresh raspberries
- Raspberry coulis
- Icing sugar for dusting
Whip the double cream until it creates stiff peaks when lifting the whisk. Spread the whipped cream on to the cupcakes then top each one with a mini meringue.
Arrange three fresh raspberries on the meringue, drizzle with raspberry coulis and dust with icing sugar to serve.
Canada
Russia
Greece
Spain
Mexico
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Argentina
