Skeleton bone pavlova

Skeleton bone pavlova

Serves 6


180g egg white

180g caster sugar

180g icing sugar

20g cornflour

1 teaspoon vanilla essence

250ml whipping cream

2 punnets raspberries

50g caster sugar

80ml water


For the meringue, in a clean dry bowl, whisk the egg whites until double in size.

Add the caster sugar and continue to whisk at full speed until at stiff peak.

Finally add the vanilla, cornflour and icing sugar and whisk until thick and glossy.

Line 2 baking trays with parchment paper.

Spoon half the meringue mix onto one tray and shape into a circle, this is the main pavlova shell.

Place the remaining meringue into a piping bag fitted with a small round piping nozzle and pipe onto the second tray to resemble bones and a skeleton hand. Don’t worry about getting them all uniformed in size.

Place these in a preheated oven set at 100C and bake for 2 hours.

While this is baking, place the raspberries, water and sugar in a pot an heat gently until the raspberries break down and reduce to a slightly thicker sauce. Place in the fridge to chill.

Whip the cream and chill until needed.

Once the meringue is cooked, remove from the oven and allow to cool.

To assemble, place the meringue shell on your serving dish, spoon on some cream and raspberry sauce.

Taking the reaming cream stick the bones all around the sides and the skeleton hand on top. Drizzle with raspberry sauce and serve immediately

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