Mother's Day Raspberry Pavlova
With Mother's Day this weekend, we thought we would treat you with a receipt to treat her this weekend. A Classic Raspberry Pavlova AGA recipe.
Serves 8
- 3 free range eggs whites, at room temperature
- 175g (6oz) caster sugar
- 1 tsp vinegar
- 1 tsp cornflour
- 300ml (½ pint) double cream
- Raspberries
- A little icing sugar
Line the cold plain shelf or a large baking sheet with Bake-O-Glide®.
Use a clean, grease free bowl to whisk the egg whites. Whisk the egg whites until stiff and gradually whisk in the sugar, a teaspoon at a time. Whisk in the vinegar and cornflour.
Pile the glossy mixture into a 22cm (8½ inch) circle, with a dip in the centre and built up around the sides.
2, 3 and 4 oven AGA: Place the cold plain shelf on the oven grid shelf, set on the floor of the roasting oven and bake for 3-4 minutes until very lightly coloured. Transfer to the centre of the simmering oven for 1-1½ hours until firm but soft in the centre. Test to see if the pavlova will peel away from the Bake-O-Glide® if the base is still tacky then place on the floor of the simmering oven for a further 30 minutes. Remove from oven and cool, take off the Bake-O-Glide®.
Place the pavlova onto a flat serving plate. Lightly whip the cream and pile into the centre and 'crown' with fresh raspberries. Sprinkle with icing sugar, if liked, before serving.
Rayburn cooking: Bake in the main oven at 120°C (250°F), gas mark L-1 low down in the oven for 1-2 hours.
Conventional cooking: Preheat the oven to 160°C, fan oven 140°C, gas mark 3 then place in the pavlova and immediately turn the oven down to 150°C, gas mark 2. Bake for 1 hour then turn the oven off and leave the pavlova in there for another hour to finish drying out.
We hope you enjoy Mother's Day this weekend! Tag us in your bakes, on Instagram @bespoakkitchens