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- 2015/03/29
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Raspberry, rose and pistachio pavlova
レシピ
材料・調味料 (8 人分)
- 4
- eggs
- 8ozCaster
- sugar
- 2ozPistachios
- 2tspRosewater
- 500mlWhlpping/double
- cream
- 1lbfrozenraspberries
- 2tspvanillabeanpaste
作り方
- 1
- To make the meringue layers; separate the eggs and put the whites in a large clean mixing bowl. Whisk whites until they form soft peaks the gradually, about a tbsp at a time add the caster sugar, keep whisking until the mixture is glossy and stiff. Add a tap each of the rose water and vanilla and mix through.
- 2
- Put parchment paper on three baking sheets and divide meringue mix equally between them.
- 3
- Shape into circles and then add chopped pistachios to each.
- 4
- Bake in a 110c oven for an hour and 15mins. Turn off oven and leave the meringue to cool inside. I leave it overnight usually. This way you get that awesome crispy chewy thing going on.
- 5
- You can store the meringue layers for up to two weeks.
- 6
- A few hours before you want to serve whip up cream with rose water and vanilla and sandwich the layers together putting raspberries on top of the cream.
- 7
- Save prettiest raspberries for the top.
- 8
- Serve at room temperature.
ポイント
You can add a drizzle of heated with water and cooled raspberry jam scented with rose for a cheffy touch.
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Bernadette GubbinsLast night's dinner party
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