- Servings:10
- Occasion:Entertaining, Dessert
- Cooking Time:1 hr 15 min
- Preparation Time:25 mins
Ingredients
- 6 eggs, separated
- 1 ½ (330g) cup caster sugar
- 2 tsp corn flour
- 1 ¼ tsp white vinegar
- 1 packet Arnott’s Iced VoVo
- ½ tsp pink food colouring
- 600ml thickened cream
- 250g Raspberries
- 2 tbsp caster sugar
Preparation
Step 1
Preheat oven to 120ᵒC. Line 1 oven tray with baking paper. Place egg whites in a large, dry bowl and beat with an electric mixer until soft peaks form.
Step 2
Add caster sugar 1 spoonful at a time, beating between each addition. Beat for 10 minutes or until sugar is dissolved and mixture is smooth and glossy. Add corn flour and vinegar, stir well to combine.
Step 3
Add 8 Chopped Iced VoVo’s (keep remaining 8 to decorate) and pink food colouring to egg white mixture, use a metal spoon to fold until just combined.
Step 4
Bake for 1 ½ hours or until shell is pale and crisp. Turn off oven and leave pavlova to cool with the oven door ajar.
Step 5
Meanwhile whip cream and set aside.
Step 6
In a medium saucepan, combine raspberries and sugar. Stir to combine and bring to the boil. Reduce heat and simmer for 5 mins or until berries are soft. Remove from heat and set aside to cool. Pass raspberry mixture through a sieve to strain.
Step 7
To serve, top pavlova with whipped cream, remaing Iced VoVo's and coulis. Serve with extra raspberries and mint leaves.
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