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.