Enjoy a scrummy treat with this raspberry pavlova recipe, provided by the lovely Rachel's Organic
What you need...
- 3 large eggs, separated
- 175g caster sugar
- 275ml whipping cream
- 200g Rachel’s low fat raspberry yogurt
- Fresh raspberries
- Icing sugar, to dust
instructions
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Pre‐heat oven to 140°c/300°F/Gas Mark 2. Line a baking tray with greaseproof or parchment paper.
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Take a clean bowl and whisk the egg whites until stiff peaks, you should be able to lift the bowl upside down without the whites sliding.
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Gradually add the sugar, continuing to whisk. Spoon the meringue in blobs onto the prepared baking tray.
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Place the tray into the oven and bake for approximately 40 minutes to 1 hour. If you can, leave the meringues in the oven overnight to completely dry out.
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Whip the cream with the yoghurt and place on top of the meringues, decorate with fresh raspberries and add a light dusting of icing sugar. Serve immediately.
To find out more about Rachel's Organic, visit [url=http://www.rachelsorganic.co.uk/]http://www.rachelsorganic.co.uk/[/url]
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