Pavlova Snow Shells with Raspberry Cream

Ingredients

• 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

1. Preheat the oven to 90°C (194°F).
2. Line a baking tray with baking paper.
3. Whisk the egg whites, salt, lemon juice and vanilla sugar until foamy.
4. Gradually add the icing sugar.
5. Whisk for 10–15 minutes, until firm and glossy.
6. Mix in the cornflour briefly.
7. Pipe the meringue into shell shapes.
8. Bake for approximately 2 hours.
9. Turn off the oven and leave the shells inside for 10 minutes with the door slightly open.
10. Cook the raspberries, sugar and cornflour until thickened.
11. Leave the raspberry filling to cool completely.
12. Whip the double cream with sugar to taste until firm.
13. Place half of the meringue shells over small piles of crushed biscuits.
14. Pipe whipped cream and raspberry filling into the shells.
15. Top with the remaining meringue shells.
16. Serve soon after assembling to keep the meringue crisp.