Summer Berry Pavlovas

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  • 3 egg whites
  • 3/4 cup caster sugar
  • 500g raspberries
  • 1/4 cup icing sugar
  • 2 cups whipping cream
  • 2 Tbs rose water (or you can use water)

Preheat the oven to 150 degrees (130 degrees fan forced).

Using a saucer as a template, draw 6 x 12 cm circles.

Beat egg whites until stiff, then gradually whisk in sugar 1 Tbsp at a time until the mixture is thick and glossy.

Spoon the meringue mixture into the centre of each circle and use a palette knife to spread the mixture within the edge of each circle. Using the back of a spoon make a shallow indent in the centre of each one. Bake for 1 hour and leave to go cold.

Place raspberries, icing sugar and water in bowl and use a fork to lightly crush the berries. Set aside for 1 hour.

To serve, whip cream until thick, then divide between meringues. Spoon over the raspberries and dust with icing sugar.

Serves 4-6

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