Ingredients (15)
- 6 egg whites, at room temperature eggs
- 1/2 tsp cream of tartar
- 330g (1 1/2 cups) caster sugar
- 2 tsp cornflour
- 600ml ctn thickened cream
- 125ml (1/2 cup) coconut cream
- 125g fresh raspberries
- 5 Raffaello chocolates, halved
- 15g (1/4 cup) flaked coconut
- 30g (1/2 cup) mini white marshmallows
- 80g (1/2 cup) drained morello cherries
- 40g (1/4 cup) pistachio kernels, coarsely chopped
- Fresh small mint sprigs and leaves, to decorate
Raspberry coulis
- 125g (1 cup) frozen raspberries
- 2 tbsp caster sugar
Method
Show ingredient quantity- Step 1 Preheat oven to 120°C/100°C fan forced. Line a large baking tray with baking paper.
- Step 2 Use electric beaters with the whisk attachment to whisk the egg whites6 egg whites, at room temperature eggs and cream1/2 tsp cream of tartar of tartar in a clean dry bowl until firm peaks form. Gradually add the sugar330g (1 1/2 cups) caster sugar, 1 tbsp at a time, whisking well after each addition until the sugar330g (1 1/2 cups) caster sugar dissolves and the mixture is thick and glossy. Add the cornflour2 tsp cornflour and whisk until just combined.
- Step 3 Use a large metal spoon to spoon the mixture onto the centre of the lined tray. Use the back of the spoon to shape the mixture into a 20cm x 30cm rectangle. Bake for 1 1/2 hours or until the pavlova is dry to the touch. Turn off the oven, then leave the pavlova in the oven with the door ajar for 2 hours to cool completely.
- Step 4 Meanwhile, to make the raspberry125g fresh raspberries coulis, place the frozen raspberries in a bowl and sprinkle with the caster sugar2 tbsp caster sugar. Set aside for 2 hours or until the raspberries125g (1 cup) frozen raspberries are thawed and the sugar has dissolved. Use a fork to mash the raspberry mixture. Transfer to a fine sieve set over a bowl. Use the back of a spoon to press as much juice as possible into the bowl. You should have about 60ml (1/4 cup) strained coulis. Discard the seeds and set the coulis aside.
- Step 5 Use an electric mixer to whisk the thickened cream600ml ctn thickened cream and coconut cream125ml (1/2 cup) coconut cream in a bowl until firm peaks form. Gently fold the coulis through the cream to create a marble effect.
- Step 6 When ready to serve, transfer the pavlova to a large serving platter. Top with the cream mixture. Scatter with the raspberry125g fresh raspberries, Raffaello chocolates5 Raffaello chocolates, halved, coconut flakes15g (1/4 cup) flaked coconut, marshmallows30g (1/2 cup) mini white marshmallows, cherries80g (1/2 cup) drained morello cherries and pistachio40g (1/4 cup) pistachio kernels, coarsely chopped. Decorate with mintFresh small mint sprigs and leaves, to decorate. Serve immediately.