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  • 2015/03/29
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Raspberry, rose and pistachio pavlova

レシピ
材料・調味料 (8 人分)
4
eggs
8ozCaster
sugar
2ozPistachios
2tspRosewater
500mlWhlpping/double
cream
1lbfrozenraspberries
2tspvanillabeanpaste
作り方
1
To make the meringue layers; separate the eggs and put the whites in a large clean mixing bowl. Whisk whites until they form soft peaks the gradually, about a tbsp at a time add the caster sugar, keep whisking until the mixture is glossy and stiff. Add a tap each of the rose water and vanilla and mix through.
2
Put parchment paper on three baking sheets and divide meringue mix equally between them.
3
Shape into circles and then add chopped pistachios to each.
4
Bake in a 110c oven for an hour and 15mins. Turn off oven and leave the meringue to cool inside. I leave it overnight usually. This way you get that awesome crispy chewy thing going on.
5
You can store the meringue layers for up to two weeks.
6
A few hours before you want to serve whip up cream with rose water and vanilla and sandwich the layers together putting raspberries on top of the cream.
7
Save prettiest raspberries for the top.
8
Serve at room temperature.
ポイント

You can add a drizzle of heated with water and cooled raspberry jam scented with rose for a cheffy touch.

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