Printable Recipe
Raspberry Pavlova Sandwich Cake
Two crisp pavlova layers sandwiched with raspberry filling and whipped cream, finished with almonds and icing sugar.
Prep time
30 min
Cook time
2 hrs 10 min
Total time
2 hrs 50 min
Yield
8
Ingredients
12
Steps
15
Filed under: raspberry, lemon, almond, eggs, stovetop, baked.
Source channel: Yummy Life
Key ingredients
MERINGUE, egg whites, approximately 3 egg whites, icing sugar, pinch salt, lemon juice.
Ingredients
- MERINGUE
- 100 g egg whites, approximately 3 egg whites
- 200 g icing sugar
- 1 pinch salt
- 1 tsp lemon juice
- RASPBERRY FILLING
- 100 g frozen raspberries
- 10 g sugar
- 5 g cornflour
- CREAM AND DECORATION
- 400 g double cream
- Sugar, to taste
- Flaked almonds, for decorating
- Icing sugar, for decorating
Method
- Preheat the oven to 90°C (194°F).
- Line a baking tray with baking paper.
- Whisk the egg whites, salt and lemon juice until foamy.
- Gradually add the icing sugar and whisk until stiff and glossy.
- Pipe or spread the meringue into two equal discs or rectangles.
- Bake for approximately 2 hours.
- Turn off the oven and leave the meringue inside for 10 minutes with the door slightly open.
- Cook the raspberries, sugar and cornflour until thickened.
- Cover and leave the raspberry filling to cool.
- Whip the double cream with sugar to taste until firm.
- Place one meringue layer on a serving plate.
- Spread with whipped cream and raspberry filling.
- Top with the second meringue layer.
- Decorate with more cream and flaked almonds.
- Dust with icing sugar before serving.