February is the month of Love… which also means cheesy gifts, roses galore and frantic last minute restaurant bookings, so why not stay in this year and treat the one you love to Head Pastry Chef, Lorraine Meaney’s decadent (and easy) Raspberry, Rose and Litchi Pavlova?
2 egg whites
56g castor sugar
56g icing sugar, sieved
Whisk the egg whites to frothy
Add the castor sugar and continue to whisk until the granules have melted
Fold in the icing sugar
Take a large spoon and scoop the meringue mixture onto parchment paper
Bake at 100˚C for 1 to 1¼ hours or until crisp
ROSE CHANTILLY CREAM
30g castor sugar
1tbl rose water
1 vanilla bean seeds
Whip the cream to medium peak; add the sugar and vanilla beans. Then add the rose water.
Fresh Raspberries, some halved and some whole
Fresh Litchis, peeled and torn
Once the meringues are complete make a slight indentation in them, spoon a dollop of cream on top.
Garnish with your fruits and place them in the fridge for 30 minutes