Raspberry ripple pavlova

Raspberry ripple pavlova

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(6 ratings)

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Cooking time

Prep: 30 mins - 35 mins Plus 1 1/2 hrs cooling and freezing

Skill level

Moderately easy

Servings

Serves 6

This whipped-up ripply delight tastes as dreamy as it looks

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
593
protein
5g
carbs
46g
fat
44g
saturates
27g
fibre
1g
sugar
38g
salt
0.59g

Ingredients

  • 250g raspberries
  • 50g icing sugar
  • 284ml carton double cream
  • 250g carton mascarpone
  • 3 large free-range egg whites, at room temperature
  • 175g caster sugar
  • 1 tsp cornflour
  • handful unsalted pistachios, chopped

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Method

  1. Make the semi-freddo. Push 140g/5oz of the raspberries through a sieve, leaving behind the seeds. Stir in 25g/1oz of the icing sugar. Whip the cream until like thick custard. Whisk in the mascarpone until the mix thickens, then stir in the remaining icing sugar.
  2. Drop spoonfuls of the cream mix into a deep, oblong plastic container, and fill in with a drizzle of sieved raspberries. Do not stir. Add another layer of cream and raspberries. Gently smooth the surface and press down lightly, then freeze for 2-21⁄2 hours until half frozen.
  3. Heat oven to 140C/fan 120C/gas 1. Line a large baking sheet with non-stick baking parchment. Draw a 20-22cm circle on the paper. In a large bowl, whisk the egg whites until stiff peaks form. Slowly whisk in the caster sugar until thick and glossy. Beat in the cornflour. Pile the meringue in soft folds onto the circle on the baking parchment. Scatter over the pistachios. Bake for 11⁄4-11⁄2 hrs until crisp on the outside and dry underneath. Cool then gently peel off the paper.
  4. Remove the semi-freddo from the freezer and pile in big spoonfuls on the pavlova. Finish off with a scattering of the remaining raspberries.

Recipe from Good Food magazine, August 2004

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Comments

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jemjowhite's picture
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I wasn't sure half way through just what this would be like as I think I overdid the freezing time but regardless it was in my husband's opinion the best pavlova he had ever tasted- a bonus since it was fathers day! Will definitely make again for a crowd.

reidjan's picture
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So delighted to find this recipe again, made it before and it is a great make, looks very impressive and tastes as good as it looks

bendickinson's picture
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Good

gracielalucatero's picture

It was fantastic and easy to make, delicious

jo_eaton101's picture
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I was told that if I made this for my fiance's parents I'd instantly become their favourite daugter-in-law-to-be!!! I did make it and they loved it - it is so easy to make, but looks like it must have taken loads longer - they were impressed that I'd made my own ice cream (semi-freddo) to go on top too - they said I'd gone to so much trouble, when really I hadn't at all!! I made the semi-freddo the night before and made aure I took it out of the freezer an hour before serving to make it soften up - PERFECT!

moomin's picture
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best meringue i have made
very refreshing
moomin

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