cakes Tarts

Rapsberry Pavlova


400g egg white

400 g of cristal sugar

400 gr of powder sugar

1 tbsp of white vinegar

Whipping cream for pavlova (see recipe on the website)


Pour in a mixer bowl the egg white, start mixing low speed, when the egg white start bubbling increase the speed to medium then high, start adding the crystal sugar in 3 times within 5 mn, then add the white vinegar spoon and add again the powder sugar within another 5 mn in 3 times.

When the consistency is firm the Meringa is ready to be placed on a baking parchment support, start from the base making a circle from the center, as a snail shape.

Then add another layer on the sides all around to make the middle lower than the sides, to form a well.

Bake in a oven at 120 degrees for 1h15 mn. It will be crunchy and firm. Wait it to cool down.

Add the whipping cream in the middle (mix the cream for a few seconds before adding it to the Meringa) and on the top the raspberries as per the pictures.

Before serving spread a bit of powder sugar over the raspberries.

It is ready to serve!

You can as well make mini meringue or put vanilla custard instead of the whipping cream.

By Symphonie by Sylvie

A passionate baker, loving trying and sharing new recipes

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