meringue dessertsaustralian/new zealandbaking
Pavlova Snow Shells with Raspberry Cream
Gradually add powdered sugar and beat for 10-15 minutes until stiff peaks form.
From YouTube · Jan 28, 2026
Gradually add powdered sugar and beat for 10-15 minutes until stiff peaks form.
35 min
Prep time
2 hrs 10 min
Cook time
3 hrs
Total time
6 servings
Yield
Ingredients
12 ingredientsAdjust servings
Ingredients and nutrition update together
Per serving270 kcal
- Fat
- 18g
- Carbs
- 26g
- Protein
- 3g
Whole recipe (6 servings): 1620 kcal
- MERINGUE SHELLS
- 100 g egg whites, approximately 3 egg whites
- 1 pinch salt
- 1 tsp lemon juice
- 1 tsp vanilla sugar
- 200 g icing sugar
- 2 tbsp cornflour
- RASPBERRY FILLING
- 100 g frozen raspberries
- 10 g sugar
- 5 g cornflour
- CREAM AND BASE
- 300 g double cream
- Sugar, to taste
- Crushed biscuits
Method
16 steps- Preheat the oven to 90°C (194°F).
- Line a baking tray with baking paper.
- Whisk the egg whites, salt, lemon juice and vanilla sugar until foamy.
- Gradually add the icing sugar.
- Whisk for 10–15 minutes, until firm and glossy.
- Mix in the cornflour briefly.
- Pipe the meringue into shell shapes.
- Bake for approximately 2 hours.
- Turn off the oven and leave the shells inside for 10 minutes with the door slightly open.
- Cook the raspberries, sugar and cornflour until thickened.
- Leave the raspberry filling to cool completely.
- Whip the double cream with sugar to taste until firm.
- Place half of the meringue shells over small piles of crushed biscuits.
- Pipe whipped cream and raspberry filling into the shells.
- Top with the remaining meringue shells.
- Serve soon after assembling to keep the meringue crisp.
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Get 6 free recipes every month.Estimated nutrition
Per serving: 270 calories
Fat: 18 g · Carbs: 26 g · Protein: 3 g
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