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James Martin Hand Mixer
RECIPES
RASPBERRY PAVLOVA
Serves 6
Meringue:
6 medium egg whites.
300g / 11oz Caster sugar.
1tsp cornflour or 1tsp white wine vinegar.
Filling:
250ml / 9fl oz Double cream.
5-6 passion fruit, scoop the fruit out and set to one side.
1kg / 2¼ lb fresh raspberries.
1. Pre heat the oven to 140°C/280°F.
2. Place the egg whites into a clean bowl, using the James Martin Hand
Mixer whisk until soft peaks are formed then add a pinch of the sugar
whisk until firm.
3. Whisk in the remaining sugar and continue whisking until glossy.
4. Gently fold in the cornflour or vinegar with a spoon until well combined
then set to one side.
5. On a baking tray lay out non-stick baking parchment, then with a large
spoon make a nest shape with the meringue mix.
6. Place into the oven to cook for 10 minutes before turning the heat down
to 100°C / 250°F and cook for 3 hours or turn the oven off and leave over
night.
7. Remove from the oven and allow to cool.
8. While cooling whip up the cream to soft peaks – add half of the passion
fruit and a handful of raspberries to the cream and whisk once more to
combine.
9. Spoon over the meringue, spreading to the edges, then top with the
remaining raspberries and passion fruit.
10. Serve in wedges.
10
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