Share on YummlyPin on PinterestShare on FacebookTweet about this on TwitterShare on StumbleUpon

A Pavlova, or Schaum Torte, is a light layered dessert with merengue, vanilla whipped cream and fresh raspberries. Also, a big thank you to Driscoll’s Berries for providing these gorgeous raspberries as part of their #pictureperfectplate campaign

Difficulty: Level 1 (easy peasy)

Hands on Time: 20 mins       Cook Time: 60 mins      Total Time: 1 hr 20 mins      Servings: 4-6

You are probably wondering what a raspberry pavlova is. I know I was because I grew up calling this dessert a Schaum Torte, and then I learned that most people around here call it a pavlova. A variation of this recipe was made by my grandmother. She got this recipe from a famous German chef who owned a restaurant here in Utah. This was one of the desserts I looked forward to my grandmother making! I loved it so much because…raspberries.

Raspberries. You are my love. Sometimes I feel like I’m cheating on chocolate with how much I feel I really love raspberries. Especially when the summer months come around and there are deliciously fresh berries everwhere. Whipped cream + raspberries. I feel like I could eat it all the friggin day long because it is so light and so delicious and spoonful after spoonful I shovel it into my mouth.

Raspberry Pavlova
Serves 4
Print
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Ingredients
  1. 1 egg white
  2. ¼ tsp cream of tartar
  3. ½ tsp corn starch
  4. ¼ cup sugar
  5. ½ tsp vanilla
  6. 6 oz fresh raspberries
  7. 1 cup fresh whipped cream
Instructions
  1. Preheat oven to 250 degrees.
  2. In a mixer fitted with the whisk attachment, whisk the egg white for 3-5 minutes until it is light and fluffy.
  3. With the mixer going, slowly add the cream of tartar, corn starch and sugar into the egg white.
  4. Add the vanilla and mix until all ingredients have been mixed in thoroughly.
  5. On a lined baking sheet, spread the merengue mixture into 2-4 inch circles (depending on how big you want them and how many you want to make) and ½ inch thick. With a spoon, indent the middle of the pavlova circles to form a nice nest for the whipped cream.
  6. Bake for 45-60 minutes - until you just see it browning.
  7. Remove the merengue and let it cool completely.
  8. Divide the whipped cream evenly over the cooled merengue circles and top with fresh raspberries.
The DIY Foodie https://thediyfoodie.com/

Share on YummlyPin on PinterestShare on FacebookTweet about this on TwitterShare on StumbleUpon

2 Comments

Comments Go Here :)