Today’s recipe is fresh, sweet and delectable. Pavlova has always been my go-to-recipe when it comes to desserts. It’s easy to make and I have never met anyone who didn’t like this light, airy treat.
Meringues have always been my daughter, Helen’s favorite bites and the first time I made Pavlova I knew that it will the a hit with her. I like to change the topping from time to time to make it interesting.
Many times I even make cake with the meringue discs to spice up old recipes. Needless to say, I never have leftover desserts.
INGREDIENTS FOR MERINGUE
4 room temperature egg white
2 tsp cornstarch
3/4 tsp vanilla extract
pinch of salt
1 cup of sugar
1 pack of vanilla sugar
1/2 tsp white vinegar
tiny pinch of cream of tartar
FOR WHIPPING CREAM
250 ml whipping cream
1 pack of vanilla sugar
1 tsp vanilla extract
1 cup of fresh raspberries
FOR RASPBERRY COATING
1 cup of raspberries fresh or frozen
1 tbsp. sugar
1 tsp of your favorite liqueur
1 tsp raspberry jam
Take a med-sized cake pan and draw a circle around it on a parchment. Flip parchment and place on cookie pan. Pre-heat oven to 200F and prepare your meringue.
Place egg whites, pinch of salt, cream of tartar, vanilla sugar, vanilla extract and beat on high for about 1-2 minutes. Add sugar slowly and beat until firm peaks appear. About another 2 minutes.
Sprinkle the corn starch over the egg whites and also add the vinegar. Gently fold into egg whites. Place the beaten egg whites on the parchment where your drew the circle. Using the spatula spread to make a rough circle. Bake at 200F for about 2 hours. Turn off oven and leave in oven for another hour.
Place whipping cream and WhipIt! cream stabilizer into a deep mixing bowl. Beat until thick, then add vanilla sugar, sugar and vanilla extract and continue beating for about 1 – 1 1/2 minutes.
Remember, always wash your raspberries. Place them in a colander and hold under running water, then leave to dry.
Place frozen or fresh raspberries in a small stockpot, add the sugar, jam and liqueur and cook white stirring until thick. Remove, put through a swift and put the syrup aside until needed.
Place the washed raspberries into a mixing bowl, pour syrup on top of it and gently stir with a spoon. Be careful not to crush the raspberries.
ASSEMBLE THE PAVLOVA
Place a tiny drop of raspberry syrup in the middle of the serving plate. Place the meringue on top of it to keep from slipping. Spread whipped cream on top of the cooled meringue. Roughly spreading it makes it look even lighter.
Arrange the syrup coated raspberries in the middle of the whipped cream topping as seen on the photo. Serve right away.