I will be the first to admit that I was quite skeptical when my blogging partner Tricia mentioned she wanted post a Pavlova recipe on the blog. I’d seen photos of them before, but they looked pretty fancy and just not my thing. She mentioned that a friend of hers was raving about them, and that was good enough for her. I was noncommittal, and just attempted to ignore her when she brought it up. When I showed up at her house to do the photo shoot for this week’s posts, what did I see but a big old Pavlova sitting on her kitchen counter. I had been duped! I was expecting Raspberry Hand Pies. As usual, she had completely ignored me and did what she felt like (this is typical), and I’m glad she did. One bite of this dessert had me hoarding the plate and not willing to give it up. It’s completely addictive, with a crisp, sweet crust and a creamy, almost marshmallowy interior. Then comes the whipped cream, and a ton of fresh berries in a gorgeous glaze. You can make these large or small, and each one is a show stopper. Besides, it’s totally easy to make. And as the song goes, “Oh, what a beautiful mess you are!” Let’s jump right on over to the blog and you can see for yourself….First, of course, we need to make the meringue base. Here’s what these guys look like, and yes, that is the actual color. We can’t quite figure out why egg whites and sugar with a little vinegar create this beautiful rosy result, but we really don’t care. Take a look: It’s perfectly normal for your finished result to crack in places, so don’t fret – it’s supposed to.
You can go a couple of different routes with this dessert: You can make a big one that can be sliced up and served….
Or you can make individual dessert plate sized so each person gets their own.
Personally, I like the big one the best. The interior reminds me of a light marshmallow cream. Besides, if I have a big one, I can cut myself the hugest size I want. Check out the super-creamy interior and the crackling crust. Who would know that egg whites, sugar, cornstarch, and a little vinegar can do all that?
Either way, you can’t go wrong. As said before “What a beautiful mess you are!!
I hope you’ve enjoyed this post. Thanks so much for reading our blog!! xoxoxo
- FOR THE PAVLOVA
- 1-cup superfine sugar (if you don’t have superfine, simply blend granulated sugar in food processor for 15-30 seconds)
- 1.5 teaspoons cornstarch
- 4 large egg whites
- 1 teaspoon distilled white vinegar (or substitute ¼ teaspoon cream of tartar)
- FOR THE RASPBERRY GLAZE (can be made a few days ahead)
- 4 cups fresh raspberries divided (2 cups for glaze and 2 cups for final assembly)
- 3 tablespoons sugar
- 2 tablespoons raspberry liqueur (you can substitute with apple juice or a berry juice if liqueur is not suitable)
- 1-tablespoon cornstarch
- 1 teaspoon lemon juice
- Dash of salt
- 2 additional cups fresh raspberries for final assembly
- FOR THE RASPBERRY CREAM
- 1-cup heavy whipping cream
- 1-tablespoon vanilla syrup (the kind used to sweeten coffee drinks)
- 2 tablespoons raspberry liqueur (we used Clear Creek; you can also substitute Chambord or a raspberry syrup if liqueur is not available)
- FOR THE PAVLOVA
- Preheat oven to 275. Cut parchment paper to fit baking sheet. For one Pavlova, draw a 7- inch circle on the parchment and flip parchment over on the baking sheet. You can make small individual Pavlovas as well, but you will need 2 baking sheets with 6 to 7 circles approximately 4.5 inches.
- Mix sugar and cornstarch and set aside. Using a stand mixer if you have one, beat egg whites and vinegar on medium-high to high speed until egg whites are creamy, white and hold a very soft shape. While continuing to beat, slowly add the sugar mixture (1 tablespoon each addition) and continue beating until you have very firm stiff peaks and a creamy, shiny meringue. Scoop meringue onto parchment within your outline and shape as desired. It’s a good idea to form a bit of a shallow dip in the top of the Pavlova. For one large Pavlova bake for 1 hour 15 minutes, for several small Pavlovas bake for 1 hour until it is barely brown with a pinkish hue. Your pavlova may sink and crack a bit once it’s out of the oven, but that’s okay. Cool completely and serve same day.
- FOR THE RASPBERRY GLAZE
- Place 2 cups raspberries in small saucepan add sugar and cook until berries release their juices. If you have a stick blender, then puree the berries or simply mash very thoroughly. Strain mixture through a sieve to remove seeds and return liquid to pan and heat to a simmer. Separately whisk liqueur and cornstarch together. Slowly add the liqueur mixture to berries until thickened and shiny. Remove from heat and add dash of salt and lemon juice. Cool completely and refrigerate.
- FOR THE RASPBERRY CREAM
- Combine and whip until stiff peaks form.
- TO ASSEMBLE
- Gently mix 2 cups fresh berries with raspberry glaze. Place Pavlova on serving plate, top first with generous amount of raspberry cream and then top with fresh raspberry mixture. Use cream and raspberries to sculpt and/or hide any bits you want covered. Slice and serve.