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.

 

Simple Pavlova

Print Recipe

Ingredients

  • 2 egg whites
  • ½ tsp cream of tartar
  • 1 tsp corn starch
  • ½ cup sugar

Toppings:

  • 1 cup whipped cream
  • 6 oz raspberries

Instructions

  • 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.

Notes

The pavlova shells can be made ahead of time. Simply leave on your counter up to 8 hours or until ready to serve.

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