Raspberry pavlova

Switch to slices of strawberries for an equally delicious alternative

Ingredients (Makes 12)
  • 150ml/1⁄4 pt double cream
  • 12 cupcakes and 12 mini meringues
  • 36 fresh raspberries
  • Raspberry coulis
  • Icing sugar for dusting

Whip the double cream until it creates stiff peaks when lifting the whisk. Spread the whipped cream on to the cupcakes then top each one with a mini meringue.

Arrange three fresh raspberries on the meringue, drizzle with raspberry coulis and dust with icing sugar to serve.

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