Wednesday’s Specials: Smashed Pavlova With Mulberries And Roasted Raspberry Jam

A little decadence works from time to time and this looks like I could eat it directly from the screen. Fruits and the sweetness of the pavlova would make for the perfect spring dessert. I would probably substitute mulberries with blackberries, but you get the point.

Ingredients

• 225ml eggwhite (approximately 6 eggs)
• 1½ cups (330g) caster (superfine) sugar
• 1½ teaspoons white vinegar
• 1½ cups (375ml) single (pouring) cream
• 200g mulberries
• micro (baby) mint leaves, to serve
• icing (confectioner’s) sugar, for dusting

roasted raspberry jam

• 500g raspberries
• ¾ cup (165g) caster (superfine) sugar
• 1 vanilla bean, split and seeds scraped

The complete recipe on DonnaHay

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