Pavlovas with Raisin Butterscotch Sauce

Serves 6

Ingredients:

4 egg whites

1 cup (250g) caster sugar

300ml thick cream

Sauce:

2 tablespoon brandy

⅓ cup (60g) raisins

⅓ cup (80ml) cream

60g butter, chopped

¼ cup (45g) soft brown sugar

Method:

• Preheat the oven to moderate 180°C (350°F). Line two baking trays with baking paper.


• Put the egg whites in a large clean dry bowl and, using electric beaters, beat until soft peaks form. Gradually add the sugar, beating well after each addition until stiff and glossy peaks form.


• Spoon the egg white mixture into six 8cm circles on the prepared trays, then smooth the top and side of each as much as possible. Bake for 10 minutes, reduce the heat to warm 160°C (315°F) and bake for a further 10 minutes. Remove from the oven.


• Meanwhile, to make the raisin butterscotch sauce, place the brandy and raisins in a small saucepan and stir over medium heat for 5 minutes. Transfer to a bowl. Put the cream, butter and sugar in the same saucepan and stir until the sugar and butter dissolve. Bring to the boil, then reduce the heat and simmer for about 5 minutes, or until the mixture slightly thickens. Pour into the bowl with the brandied raisins and mix together well. Refrigerate the sauce until it is warm.


• Spoon thick cream on top of each warm pavlova, then drizzle with the raisin butterscotch sauce. Serve immediately.

Nutrition per serve:

Protein 4g;

Fat 35g;

Carbohydrate 65g;

Dietary Fibre 1g;

Cholesterol 112mg;

2480 kj (590 cal)