Looking to impress a loved one in your life? This light and delicious raspberry pavlova will surely win them over! Airy marshmallow-like pavlova is topped with freshly whipped cream, drizzled with raspberry reduction and topped with ripe raspberries, making this dessert utterly irresistible… just like you!
- 6 egg whites
- 1 tsp cream of tartar
- 1.5 cups sugar
- 1 tsp vanilla
- 1 cup heavy whipping cream
- 1 pint ripe raspberries
- 3 tbsp raspberry reduction
- Garnish: Icing sugar and fresh mint leaves
How to make it
Step 1: In a stand mixer beat egg whites until frothy.
Step 2: Add cream of tartar; continue to beat until whites form soft peaks.
Step 3: Gradually add sugar, pouring in 1 tablespoon at a time. Beat constantly until sugar is completely dissolved and whites hold stiff, glossy peaks. Beat in vanilla.
Step 4: Spoon or pipe meringue onto parchment paper forming two large "nests." Make sure the edge is built up enough to be able to hold a filling.
Step 5: Bake in a preheated 250F (120C) oven until firm, about 1 hour. Turn off oven and leave meringues in oven with the door closed, for one hour. Remove from oven and set aside to let cool completely.
Step 6: In a stand mixer add whipping cream and beat on high until soft peaks start to form in the cream. Refrigerate until ready to assemble.
Step 7: To assemble, place meringue nest on a plate, spoon in a dollop of whipped cream, and top with raspberry reduction, fresh raspberries, mint and a sprinkle of icing sugar.