Tuesday, 20 May 2014

Fertility & Maternity Recipes

Raspberry Pavlova


  • 3 egg whites
  • 120g sugar
  • 100g raspberries
  • 250g fresh cream


  1. Preheat oven at 150C.
  2. Beat egg whites with electric mixer, gradually add sugar as texture stiffen up.
  3. Beat til thick and shiny.
  4. Pour whipped egg white on a baking tray with greased baking sheet on.
  5. Bake for an hour. Set aside and cool down.
  6. In another bowl, beat fresh cream til thick and shiny.
  7. Spread whipped cream on top of cooled down meringue.
  8. Arrange fresh raspberries on top. Serve.

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