Raspberry and shortbread pavlovas recipe | Sainsbury`s Magazine

Ingredients

• 300g caster sugar
• 150g fresh egg whites (about 4 large egg whites)
• ¼ x 6g tube freeze-dried raspberries, whizzed to a powder
• a few drops of pink food gel or food colouring
• 1 x 350g bag frozen raspberries
• 2 tbsp runny honey
• ½ x 6g tube freeze-dried raspberries
• 4 shortbread fingers, from a 200g pack
• 1 x 600ml carton double cream
• 1 x 225g punnet raspberries