A Pavlova 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.
- 2 egg whites
- ½ tsp cream of tartar
- 1 tsp corn starch
- ½ cup sugar
- 1 cup whipped cream
- 6 oz raspberries
Preheat oven to 250.
Whisk the egg white in a stand mixture until they reach soft peaks. 2-3 minutes.
Add in the cream of tartar, corn starch, and sugar.
Continue whisking another 1-2 minutes until egg mixture is glossy and has soft peaks.
On a lined baking sheet, spread the merengue mixture into 2 - 6(ish) 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.
Bake for 50 minutes.
Let the pavlovas cool completely. Then top with whipped cream and berries.
The pavlova shells can be made ahead of time. Simply leave on your counter up to 8 hours or until ready to serve.