January is over! Yes! It’s all uphill from here and the first hints of Spring (if you’re very optimistic) are in the air. More important though, February is of course the month when we celebrate Valentine’s day! And that calls for something special, indulgent, pretty and, errr, pink. A pavlova is – in my opinion – always a great idea for a celebration because it just looks like a cloud of prettiness. When it comes to flavours you could of course go completely mad with all sorts of additions, but when the decorations are doing much of the talking, less is more flavour-wise. The sharpness of the raspberries (note: there’s no extra sugar added to the cream) in the cream contrast beautifully with the sweetness of the meringue which is enough for a lovely treat. It does take a bit of time to make due to the cooling time for the meringues, so you could start the evening before and just leave the meringues in the oven (turned off!) to cool until you’re ready to add the cream.
Here's what you'll need...
- 6 large egg whites
- 300g caster sugar
- 1tbsp cornflour
- 900ml double cream
- 2tsp freeze-dried raspberry powder plus extra for decorating
- 450g fresh raspberries
- optional: fresh flowers for decoration