Pavlova Chantilly Cream and Fresh Raspberries
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Pavlova Chantilly Cream and Fresh Raspberries
Indulge in a delicious marshmallowy desert - and yes - it still keeps the crisp snap of the shell after defrosting.
This week we have topped it off with a generous handful of raspberries.
As you can see from the pictures, we have used frozen raspberries here. That is so that the acidity of the raspberries doesn't have time to affect the cream before we freeze the dish.
Ingredients: Egg whites, Sugar, Cream, Raspberries, Vinegar, Cornstarch and Vanilla essence.
