Classic raspberry pavlova topped with whipped cream and homemade raspberry sauce makes the BEST naturally gluten free dessert!
- 5 large egg whites
- 1 1/4 cups sugar
- 1 1/2 tsp cream of tartar
- 1 1/2 tsp cornstarch
- 1 tsp vanilla extract
- 1 1/2 cups fresh raspberries
- 1/2 cup sugar
- 1/4 cup raspberry preserves
- 1/2 tsp lemon zest
- pinch of salt
Vanilla Whipped Cream
- 1 cup cold heavy cream
- 3 Tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1/4 tsp pure almond extract
- fresh raspberries
- Preheat oven to 225°F. Line a rimmed baking sheet with parchment paper. To create an outline for the pavlova, use an 8-inch bowl or cake pan to trace an 8-inch circle onto the parchment.
- For the meringue, combine egg whites and sugar in a mixer bowl and place the bowl over a pan of simmering water. Heat mixture to 160°F while whisking constantly to completely dissolve the sugar, about 5 minutes.
- Transfer mixer bowl to stand mixer fitted with wire whip attachment. Starting on low and increasing to medium speed (6 on a KitchenAid mixer), whisk until stiff peaks begin to form, about 6 minutes. Turn off the mixer and add cream of tartar, cornstarch, and vanilla. Mix in on low speed for 30 seconds to combine, then increase speed to medium-high (8 on a KitchenAid mixer) and continue beating 2-3 more minutes until the mixture is fluffy and glossy and forms stiff peaks.
- Spoon 1/4 teaspoon of meringue onto each corner of the rimmed baking sheet to secure the parchment paper. Use a clean rubber spatula to drop overlapping dollops of meringue inside the circle outline. Use the back of a spoon to gently shape the meringue inside the circle outline. Gently smooth the top and sides of the meringue with a metal offset spatula. Use the back of a small spoon to pull up the edges of the meringue into small peaks.
- Bake meringue for 2 hours, until dry and crisp. Keep the oven door shut throughout the baking process. After 2 hours, turn off the oven. Allow the meringue to gradually cool inside the oven for 3 hours. Remove meringue from oven and loosen from the parchment with a thin metal spatula (meringue should release easily from the parchment paper). Let cool completely, 20 to 30 minutes.
- For the raspberry sauce, combine raspberries, sugar, raspberry preserves, lemon zest, and salt in a medium heavy saucepan. Bring sauce to a boil, then reduce heat and simmer for 10 minutes, stirring frequently, until sauce is reduced and coats the back of a spoon. Strain raspberry sauce through a fine mesh sieve into a bowl, pressing firmly on seeds. Let cool completely before using.
- For the whipped cream, pour cold heavy cream into a chilled mixer bowl fitted with wire whip attachment. Add powdered sugar and whip on medium speed until cream begins to thicken, then add vanilla and almond extracts and whip the cream on medium-high speed until medium peaks form.
- To assemble pavlova, spread whipped cream over the cooled meringue and top with spoonfuls of raspberry sauce. Garnish with fresh raspberries and serve immediately.
Make ahead: Raspberry sauce can be made 1-2 days in advance and refrigerated until ready to use. Meringue can be baked 1 day ahead and stored in an airtight container overnight. Assemble pavlova just before serving.
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Keywords: Raspberry, Pavlova, Swiss Meringue, Meringue