Raspberry Pavlova

Raspberry Pavlova

  1. For 6–8 servings

    Ingredients:

    • Meringue (prepared beforehand)

    • 500 ml cold heavy cream

    • 200 g AluSweet sweetener

    • 500 g raspberries (preferably frozen)

    Preparation:

    1. Preheat the oven to 100°C (210°F).

    2. On a baking sheet lined with parchment paper, shape the meringue into a circle with high edges and a lower center to hold the filling.

    3. Bake for 60 minutes, then let it cool completely.

    4. Meanwhile, whip the cold cream until it triples in volume.

    5. Gradually add the AluSweet while continuing to whip.

    6. Gently fold in the raspberries, mixing just enough to incorporate them while keeping some whole for texture.

    7. Spoon the cream and raspberry mixture into the center of the cooled pavlova. Serve immediately or chill briefly before serving.

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