Dessert Recipes > Raspberry and Lavender Pavlova

This recipe is part of the August 2007 Recipes Menu

Starter - Feta Cheese Puffs with Basil
Main Course - Smoked Chicken and Avocado Salad
Dessert - Raspberry and Lavender Pavlova

How to make raspberry and lavender pavlova:
A Pavlova is a lovely way to finish a meal and this one has the unusual twist of being flavoured with lavender sugar. Lavender sugar isn't difficult to make. Just put a few heads of fresh lavender flowers into a screw topped jar. Then fill the jar with caster sugar. Leave for at least 2 weeks in a cool, dry place. Before using shake the jar well and discard the lavender.


3 egg whites
6oz lavender sugar
1 level teaspoon cornstarch
1 teaspoon raspberry vinegar
1/2 pint Greek style yogurt
1lb fresh raspberries
1/4 pint double cream whipped.
a few lavender flowers, to decorate (see measure conversions for more information)


- Make a meringue mixture with the egg whites and the lavender sugar.
- Fold in the cornstarch and vinegar.
- Pile the meringue into a circle on a piece of greaseproof paper on a baking tray.
- Make an indentation in the middle of the meringue (this will hold the cream, yogurt and raspberry filling).
- Bake at 180 degrees C for 5 minutes.
- Reduce the temperature to 130 degrees C. and cook for a further 45 - 50 minutes.
- The meringue should be crisp on the outside and soft in the middle.
- Cool and peel off the greaseproof paper.
- Allow to get completely cold.
- Fold the whipped cream into the yogurt.
- Add the raspberries.
- Pile onto the meringue.
- Serve the ice cream with sprinkling of the toasted almonds and the raspberry sauce.