Prep time:

Cooking time: 30 minutes

Total time:

Serves: 5

3 Egg Whites

300g Caster Sugar

2tbsp Freeze Dried Raspberries crushed into a powder

Pink Food Colouring

100g Frozen Berries

2tbsp Caster Sugar

400ml Double Cream

Fresh Berries

Edible Pink Glitter

Through her business, The Little Ginger Baker, Isla creates cakes, as well as catering for parties and functions. Find out more at thegingerandspiceblog.wordpress.com Twitter: @Gingerbaker23 and facebook.com/Thelittlegingerbaker or email isla353@gmail.com

  1. Preheat the oven to 180˚C.
  2. Whisk the egg whites on a high speed until soft peaks form. Keeping it on a high speed, slowly add in the caster sugar spoon by spoon until you have a bowl of thick, glossy, satin-like meringue. Fold in the pink food colouring and freeze-dried raspberry powder to achieve the depth of colour you want.
  3. Line two baking sheets with baking paper. Spoon the meringue into a piping bag and pipe a heart – or, instead, you can spoon the meringue onto the baking paper and spread into a heart shape. Turn the oven down to 150˚C and bake the pavlovas for 30 minutes. Once cooked turn the oven off and leave the meringues in there to cool down.
  4. To make the coulis, put the frozen berries and sugar in a pan with a splash of water and place over a medium heat until the sugar has dissolved and the berries have softened. If it still tastes too sharp you can add a touch more sugar. Leave to cool a little before blitzing to a smooth consistency.
  5. To assemble, dollop the cream in the centre of the hearts, swirl through some of the berry coulis and place the berries on top. To make it look extra special sprinkle over some of the glitter.

  • words:
  • pictures: David Merewether

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