Raspberry Pavlova with Raspberry Ice Cream
recipe

Preparation Time: 2 hours 30 minutes
Serving Size: 6 servings
Ingredients:
- 4 egg whites
- 250 g sugar
- 1 tsp cornstarch
- 1 tsp white vinegar
- 300 ml cream
- 200 g fresh berries (e.g., raspberries, strawberries)
- 200 g raspberries (for ice cream)
- 100 g sugar (for ice cream)
- 200 ml cream (for ice cream)
- 1 tsp vanilla sugar (for ice cream)
Instructions:
1. Preheat the oven to 120°C (248°F).
2. Whip the egg whites until stiff peaks form. Gradually add the sugar while continuing to whip until the mixture is glossy and firm.
3. Gently fold in the cornstarch and white vinegar.
4. Shape the meringue mixture into a round disc on a baking sheet lined with parchment paper, about 20 cm in diameter.
5. Bake the meringue in the oven for about 1.5 hours. Allow it to cool in the oven with the door slightly open.
6. For the raspberry ice cream, puree the raspberries and mix with the sugar.
7. Whip the cream and vanilla sugar, then gently fold in the raspberry puree.
8. Pour the mixture into the freezer and chill for about 4 hours or until frozen.
9. Serve the pavlova topped with raspberry ice cream and fresh berries.
Nutritional Information (per serving):
- Calories: 350
- Protein: 4 g
- Carbohydrates: 45 g
- Fat: 17 g
- Sugar: 35 g
- Fiber: 2 g

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