Desserts Recipes - Raspberry and Lavender Pavlova Recipe

Ingredients

Serves 8

• 3 egg whites

• 200g/7oz lavender sugar

• 1 teaspoon corn flour

• 1 teaspoon raspberry vinegar

• 300ml/1/2pt Greek yogurt

• 450g/1lb fresh raspberries

• 150ml/1/4pt double cream

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Method:

1. Draw a 23cm/9in oval on a piece of non-stick baking parchment and place on a baking tray. Preheat the oven to 180°C/350°F/Gas mark 4.

2. To make the meringue, whisk the egg whites in a large bowl until very stiff. Add 50g/2oz lavender sugar and whisk until stiff.

3. Add the remaining sugar, reserving 15g/1/2oz for the topping, and whisk again until the meringue forms soft peaks. Fold in the corn flour and vinegar.

4. Pile or pipe the meringue into the oval marked on the baking tray. Make a dip in the middle to hold the filling.

5. Bake in the oven for 5 minutes, then lower the heat to 130°C/250°F/Gas mark 1/2 for a further 45 to 50 minutes. Leave to cool slightly, then carefully peel off the paper.

6. When the meringue is completely cold, whip the cream with the remaining sugar until it just holds its shape, then fold in the yogurt.

7. Roughly crush half of the raspberries and fold into the cream mixture. Pile on top of the pavlova.

8. Push the remaining raspberries through a sieve and drizzle over the pavlova.