Raspberry Ripple Pavlova
|Raspberries||9 Ounce (250 Grams)|
|Icing sugar||2 Ounce (50 Grams)|
|Double cream||284 Milliliter (1 Carton)|
|Mascarpone||250 Gram (1 Carton)|
|Free range egg whites||3 Large (At Room Temperature)|
|Caster sugar||6 Ounce (175 Grams)|
|Unsalted pistachios||1 Cup (16 tbs), sliced (A Handful)|
1. Make the semi-freddo. Push 140g/5oz of the raspberries through a fine sieve, leaving behind the seeds. Stir 25g/l oz of the icing sugar into the raspberries. Whip the cream until the consistency of custard. Whisk in the mascarpone until the mix thickens, then stir in the remaining icing sugar.
2. Drop spoonfuls of the cream mix into a deep, oblong plastic container, then spoon over a drizzle of the sieved raspberries. Don't stir at this point. Add another layer of cream and raspberries. Gently smooth the surface, press down lightly, then freeze for 2-2 1/2 hrs until the mix is half frozen.
3. Heat oven to 140C/fan 120C/gas 1. Line a large baking sheet with non-stick baking paper. Draw a 20-22 cm circle on the paper. In a large bowl, whisk the egg whites until stiff peaks form. Slowly whisk in the caster sugar until thick and glossy. Beat in the cornflour. Pile the meringue in soft folds onto the circle on the baking parchment. Scatter over the pistachios. Bake for 1 1/4-1 1/2 hrs until crisp on the outside and dry underneath. Cool, then gently peel off the paper.
4. Remove the semi-freddo from the freezer and pile in big spoonfuls on top of the Pavlova. Finish with a scattering of the remaining raspberries over the top.