Raspberry Pavlova

Raspberry Pavlova

For the Meringues
2 Egg whites
8 tbsp sweetener


For the topping
2 tablespoons of quark
1 sachet (11g) of white chocolate options (2.5 syns)
1 teaspoon of sweetener
1/2 capful of vanilla essence
Fresh Raspberries


preheat oven 110c or 230c
In a large bowl whisk egg whites into soft peaks
Whisk in sweetener a tbsp at at time till stiff then fold in remaining with a metal spoon.
Mixture is ready when it forms into soft peaks
Be careful not to overmix
Drop onto a baking tray lined with greaseproof paper and spread out to form a rough circle shape
bake for 90 mins or till dry and lifts easilly from paper
While meringues are baking in oven you can prepare the topping.
Mix together quark, options, vanilla essence, and sweetener.
When meringue is ready allow to cool and top with the prepared cream and fresh raspberries (you can use strawberries if you dont have these)