Raspberry ripple pavlova

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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.

Per serving

593 kcalories, protein 5g, carbohydrate 46g, fat 44 g, saturated fat 27g, fibre 1g, salt 0.59 g

Latest comments and suggestions

• M&B Specials

  23 January 2008

  M&B Specials rated and commented on this recipe

  

  best meringue i have made very refreshing moomin

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• Domestically Chalenged Jo

  10 April 2009

  Domestically Chalenged Jo rated and commented on this recipe

  

  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!

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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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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 30 35 mins

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

Per serving

593 kcalories, protein 5g, carbohydrate 46g, fat 44 g, saturated fat 27g, fibre 1g, salt 0.59 g

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