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Melt In Your Mouth Raspberry Pavlova Recipe

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This Melt In Your Mouth Raspberry Pavlova is a delicate and light dessert featuring a crisp meringue base topped with luscious whipped cream and a vibrant homemade raspberry sauce. It’s a perfect balance of textures and flavors, showcasing the natural sweetness and tartness of fresh raspberries, making it an elegant finale for any special occasion.

Ingredients

Scale

Meringue

  • 5 large egg whites
  • 1 1/4 cups granulated sugar
  • 1 1/2 tsp cream of tartar
  • 1 1/2 tsp cornstarch
  • 1 tsp vanilla extract

Raspberry Sauce

  • 1 1/2 cups fresh raspberries
  • 1/2 cup granulated sugar
  • 1/4 cup raspberry preserves
  • 1/2 tsp lemon zest
  • Pinch of salt

Whipped Cream

  • 1 cup cold heavy cream
  • 3 Tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp pure almond extract

For Garnish

  • Fresh raspberries

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 225°F and line a rimmed baking sheet with parchment paper. Use an 8-inch bowl or cake pan to trace an 8-inch circle on the parchment to guide the shape of the pavlova.
  2. Make the Meringue Setup: Combine the egg whites and granulated sugar in a mixer bowl. Place this bowl over a pan of simmering water, whisking constantly until the mixture reaches 160°F and the sugar fully dissolves, approximately 5 minutes.
  3. Whip the Meringue: Transfer the warmed egg white mixture to a stand mixer fitted with a wire whip attachment. Whisk starting at low speed and gradually increase to medium speed until stiff peaks start to form, about 6 minutes. Add cream of tartar, cornstarch, and vanilla extract; mix on low to combine, then increase speed to medium-high and whip until glossy, fluffy stiff peaks form, about 2-3 more minutes.
  4. Shape the Meringue: Dab small teaspoons of meringue onto the corners of the baking sheet to secure the parchment. Spoon overlapping dollops of meringue into the traced circle, shaping gently with a spatula. Smooth the top and sides with an offset spatula and lift edges into small peaks using the back of a small spoon to form the classic pavlova look.
  5. Bake the Meringue: Bake for 2 hours at 225°F, maintaining the oven door closed throughout. After baking, turn off the oven and allow the meringue to cool inside for 3 hours. Then carefully loosen from parchment and allow to cool completely at room temperature for 20-30 minutes.
  6. Prepare Raspberry Sauce: In a medium saucepan, combine fresh raspberries, sugar, raspberry preserves, lemon zest, and a pinch of salt. Bring to a boil, then simmer for 10 minutes, stirring frequently until the sauce thickens and coats the back of a spoon. Strain the sauce through a fine mesh sieve to remove seeds and cool completely before use.
  7. Make Whipped Cream: Pour cold heavy cream into a chilled mixing bowl fitted with a wire whip. Add powdered sugar and whip on medium speed until it begins to thicken. Add vanilla and almond extracts and continue whipping on medium-high speed until medium peaks form.
  8. Assemble the Pavlova: Spread the whipped cream evenly over the cooled meringue base. Spoon raspberry sauce on top and garnish with fresh raspberries. Serve immediately for the best texture and flavor.

Notes

  • Ensure egg whites are at room temperature for best volume when whipping.
  • Keep the oven door closed during baking and cooling to avoid cracking the meringue.
  • The raspberry sauce can be made a day ahead and refrigerated; bring to room temperature before serving.
  • Use chilled bowls and beaters for whipping cream to achieve maximum volume.
  • Handle the meringue gently as it is fragile and can break easily.

Keywords: Pavlova, Raspberry Pavlova, Meringue Dessert, Raspberry Sauce, Whipped Cream Dessert, Australian Dessert

Find it online: https://tastewithamy.com/melt-in-your-mouth-raspberry-pavlova-recipe/