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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coralcrue
Written on April 15, 2016
I love mulberries and this is an amazing recipe!!