Description
This classic raspberry pavlova is a light, naturally gluten-free dessert featuring a crisp Swiss meringue base, fluffy whipped cream, and tangy raspberry sauce. Perfect for celebrations, this dessert combines textures and flavors beautifully for an unforgettable treat.
Ingredients
- Meringue: 4 large egg whites, 1 cup sugar, 1/4 tsp cream of tartar, 2 tsp cornstarch, 1 tsp vanilla extract
- Raspberry Sauce: 1 1/2 cups fresh raspberries, 1/4 cup sugar, 2 tbsp raspberry preserves, 1/2 tsp lemon zest, pinch of salt
- Whipped Cream: 1 cup cold heavy cream, 2 tbsp powdered sugar, 1/2 tsp vanilla extract, 1/4 tsp almond extract (optional)
- Topping: 1 cup fresh raspberries
Instructions
- Preheat oven to 225°F and line a baking sheet with parchment. Trace an 8-inch circle on the parchment paper.
- Heat egg whites and sugar over simmering water until sugar dissolves (160°F), then beat to stiff peaks. Add cream of tartar, cornstarch, and vanilla extract.
- Spread meringue onto the parchment in the circle, creating peaks for texture. Bake for 2 hours and cool in the oven for 3 hours.
- In a saucepan, combine raspberries, sugar, preserves, lemon zest, and salt. Simmer for 10 minutes until thickened. Strain and cool.
- Whip cold heavy cream with powdered sugar and vanilla until medium peaks form.
- Assemble: Spread whipped cream on the meringue, drizzle raspberry sauce, and top with fresh raspberries. Serve immediately.
Notes
- For best results, use room-temperature egg whites and ensure all utensils are grease-free.
- Assemble just before serving to maintain the texture of the meringue.
- Meringue can be stored in an airtight container for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: European