Photo: Sara Cervera
Raspberry ripple pavlova
8 ingredients
Serves 6
openrecipes
This whipped-up ripply delight tastes as dreamy as it looks
Estimated Nutrition (whole recipe, rough)
521
Calories
15g
Protein
37g
Fat
37g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Mascarpone | 2 tbsp (28g) | 120 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250g raspberries
- 50g icing sugar
- 284ml carton double cream
- 250g carton mascarpone
- 3 large free-range egg whites , at room temperature
- 175g caster sugar
- 1 tsp cornflour
- handful unsalted pistachios , chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes