Recipe Details
Title B-Raspberry and caramel pavlova
Author James Martin
Portions 8
Created 16th February 2015 09:58 am
Weight (Per Portion)

One portion of this dish weighs approximately 201.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Egg, white, chicken, raw6 Medium
Sugar, caster500 Gram
Cornflour1 Teaspoon
Vinegar, white wine1 Teaspoon
Chocolate, white200 Gram
Cream, fresh, double500 Millilitre
Raspberries250 Gram
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 701
Protein 10.45%
Other Carbohydrate 1.55%
Sugar 91.78%
Fat Saturated 123.20%
Fat Unsaturated 24.62%
Fiber 8.13%
Sodium 3.37%
Salt 3.59%
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Recipe Method
1. Preheat the oven to 150C/300F/Gas Mark 2. 2. Line a large baking tray with non-stick baking paper. 3. In a very clean bowl, whisk the egg whites with an electric whisk on high speed and add 300g/10