Originally uploaded by Pookiefatcat.
4 Egg Whites
pinch of salt
1 tsp vinegar
2 tsp cornstarch
dash of vanilla
1 cup whipping cream
2 tbsp sugar
Preheat the oven to 350C
Whip the egg whites with the pinch of salt. Add the sugar and mix until stiff peaks form. Stir in the vanilla, vinegar and cornstarch, being careful not to deflate the egg. Pile the whipped egg white on a baking tray lined with parchment. Try and keep the eggs even so one part doesnt dry out too much. Place in the oven and immediatly turn the oven down to 300C. Bake for 1 hour and turn off the oven. Leave over night.
The next day whip the cream with the sugar and pile on the cooled pavlova. Top with the raspberries. (Fresh would be great but because it's February - I used frozen.) Eat with sticky fingers and one you love.
I chose pavlova for several reasons. First because whipped cream has immediate connotations of love and well..... It's fluffy and sweet and you get to lick your fingers and sometimes it gets on noses and necks and whee!! And Raspberries have that bright crimson colour that makes me think of passion. The sticky, marshmallowy, sweet meringue is just a bonus!
Second because the Husband loves a good Pav and I hardly ever make them.
Third, I happened to have 4 egg whites just waiting for me.