Name: Santa Hat Pavlovas with Raspberry Filling
Prep time: 30 min
Cook time: 2 h 10 min
Total time: 160 min
Yield: 6 servings
Cuisine: Australian And New Zealand
Ingredients: MERINGUE; 100 g egg whites, approximately 3 egg whites, at room temperature; 1 pinch salt; 1 tsp lemon juice; 170 g icing sugar; RASPBERRY FILLING; 100 g frozen raspberries; 5 g cornflour; TOPPING; 150 g double cream; Sugar, to taste; Strawberries; Confectionery sprinkles; Icing sugar

Method

15 steps

Preheat the oven to 100°C (212°F).
Line a baking tray with baking paper.
Whisk the egg whites, salt and lemon juice until foamy.
Gradually add the icing sugar while whisking.
Whisk for 10–15 minutes, until stiff and glossy.
Spoon or pipe six pavlova rounds onto the prepared tray.
Bake for approximately 2 hours.
Turn off the oven and leave the pavlovas inside for 10 minutes with the door slightly open.
Cook the raspberries and cornflour over medium heat until thickened.
Cover and leave the filling to cool completely.
Whip the double cream with sugar to taste until firm.
Spread raspberry filling over each pavlova.
Pipe whipped cream over the filling.
Top each pavlova with a strawberry to resemble a Santa hat.
Decorate with sprinkles and dust with icing sugar.