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Pavlova
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Create a stunning Pavlova dessert inspired by Russian ballerina Anna Pavlova, topped with a luscious raspberry sauce.
Ingredients:
  • For the meringue:
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon cream of tartar, or substitute 2 teaspoons white wine vinegar or distilled white vinegar
  • 1 1/2 tablespoons cornstarch
  • 1 1/2 cups granulated sugar
  • 3/4 cup (6 ounces, about 6) large egg whites, preferably room temperature
  • Pinch salt
  • For the topping:
  • 2 pints fresh or frozen berries
  • 1/4 cup sugar
  • Whipped Cream for topping
Instructions:
  • Preheat your oven to 275°F and position the rack in the middle. Line a large baking sheet with parchment paper.
  • Mix the vanilla extract and vinegar (or cream of tartar) in a small cup.
  • Mix together the sugar and cornstarch until well combined in a small bowl.
  • In a large bowl with a whisk attachment, whip the egg whites, cream of tartar (if using), and salt on low to medium speed for 2 to 3 minutes until soft peaks form and the bubbles are small and uniform.
  • Pour the sugar-cornstarch mixture, vanilla, and whip: Increase the speed to medium-high and gradually sprinkle in the sugar-cornstarch mixture. After a few minutes, slowly pour in the vanilla (or vanilla/vinegar mixture if using vinegar instead of cream of tartar). Whip at a slightly higher speed until the meringue is glossy and stiff peaks form when the whisk is lifted, for 4 to 5 minutes.
  • Pipe the meringues onto a lined baking sheet, forming 8 to 10 large 3-inch round mounds. Use the back of a spoon to create an indentation in the center of each mound for the filling.
  • Pop the baking sheet into a preheated 275°F oven. Lower the temperature to 250°F and bake for 50 to 60 minutes until the meringues turn crisp, dry on the outside, and maintain a white color. The inside should be soft and fluffy like a marshmallow. Peek in on them occasionally during baking. If they start browning or cracking, adjust the temperature down by 25 degrees and rotate the pan.
  • Transfer the meringues from the baking sheet to a wire rack to cool. Store the meringues in a tightly sealed container or individually wrapped at room temperature for up to a week in a non-humid environment.
  • To create a delightful berry sauce, gently warm the berries with sugar in a saucepan over medium heat. Cook and stir occasionally for 5 to 10 minutes until the berries are thickened. Allow it to cool completely before refrigerating if prepared in advance.
  • Garnish: Top with a choice of lemon curd, raspberry or blueberry sauce, or freshly whipped cream before serving.

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