Brunost pavlova with raspberry cream - UK
Brunost added to the meringue base produces a delicious caramel flavour that works brilliantly with the sharp raspberries.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.tinebrunost.com.
Ingredients
- 6 egg whites at room temperature
- 2 tsp white wine vinegar
- 400 ml sugar
- 2 tsp cornflour
- 1 tsp vanilla sugar
- 50 g TINE Gudbrandsdalen, grated
- 300 ml whipping cream
- 150 g raspberries (fresh or frozen)
- 0,5 l vanilla cream
- 100 g raspberries
- 100 ml TINE Gudbrandsdalen, grated
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