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.


1 egg white
¼ tsp cream of tartar
½ tsp corn starch
¼ cup sugar
½ tsp vanilla
6 oz fresh raspberries
1 cup fresh whipped cream

Step 1: Preheat oven to 250 degrees.
Step 2: In a mixer fitted with the whisk attachment, whisk the egg white for 3-5 minutes until it is light and fluffy.
Step 3: With the mixer going, slowly add the cream of tartar, corn starch and sugar into the egg white.
Step 4: Add the vanilla and mix until all ingredients have been mixed in thoroughly.
Step 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.
Step 6: Bake for 45-60 minutes – until you just see it browning.
Step 7: Remove the merengue and let it cool completely.
Step 8: Divide the whipped cream evenly over the cooled merengue circles and top with fresh raspberries.


Comments Go Here :)