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Raspberry Pavlova
Created by: Howcan Team
Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1/2 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 cups fresh raspberries
Instructions
- Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper.
- In a large bowl, beat 4 large egg whites until stiff peaks form.
- Gradually add 1 cup of granulated sugar, 1 tablespoon at a time, beating well after each addition, until the meringue is glossy and the sugar is fully dissolved.
- Sprinkle in 1 teaspoon of cornstarch, 1 teaspoon of white vinegar, and 1/2 teaspoon of vanilla extract. Gently fold to combine.
- Spoon the meringue onto the prepared baking sheet, forming a 8-inch circle with slightly raised edges.
- Place the baking sheet in the preheated oven and bake for 1 1/2 hours, or until the meringue is crisp and dry. Turn off the oven and let the meringue cool completely inside the oven.
- In a chilled bowl, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract until soft peaks form.
- Carefully transfer the cooled meringue to a serving platter. Spread the whipped cream over the meringue base.
- Top with 2 cups of fresh raspberries. Serve immediately and enjoy!
Raspberry Pavlova is a beloved dessert with a fascinating history. Named after the Russian ballerina Anna Pavlova, this meringue-based treat is a delicate balance of crispy exterior and marshmallowy interior, topped with whipped cream and fresh raspberries. The dessert is said to have been created in honor of Pavlova during one of her tours to Australia and New Zealand in the 1920s, though both countries claim its invention. Today, it's a staple in many Australian and New Zealand restaurants, with variations featuring local fruits like kiwi and passionfruit. The key to a perfect pavlova lies in achieving a crisp shell and a soft, chewy center, and using fresh, ripe raspberries for a burst of tangy sweetness. For a twist, some chefs incorporate a raspberry coulis or add a hint of rosewater to the whipped cream for a fragrant touch. Whether enjoyed in a cozy café in Sydney or a bustling eatery in Auckland, Raspberry Pavlova continues to captivate dessert lovers worldwide.
110 min
8
250 calories
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