Why have a regular pavlova when you can have the most beautiful pavlova you've ever seen?
Make sure your beaters and bowl are spotlessly clean. Preheat oven to 130C and line a baking tray with parchment. Whisk the egg whites and cream of tartar until soft and foamy. Add in the cornflour and vinegar and then while it is whisking, pour in the caster sugar in a steady stream. Keep whisking until it is thick and it doesn't move if you upturn the bowl. Spread out into a circle on the parchment and bake for 1.5 hours. Turn the heat off and allow the pavlova to cool in the oven (this is best made the day before you want to serve it).
To make the raspberry caramel, take 1/4 cup of caramel sauce and blitz with 1/4 cup of raspberries.
Then whisk the sour cream and icing sugar together. Place the pavlova on a serving plate and dollop the sour cream over the pavlova. Then add the raspberry caramel. Decorate with raspberries, pomegranate seeds, pistachios and edible flowers.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This recipe is part of a four-course Mother's Day meal created by Lorraine Elliott.
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