Un-Wine'd host Tassie Pippert shows us how to prepare Pavlova with Raspberries. Pavlova, a fresh tart composed of a meringue crust layered with cream and topped with fresh berries, is named after Russian ballerina Anna Pavlova.
Ingredients:
- 4 large egg whites at room temperature
- 1/2 teaspoon cream of tartar
- 1 cup superfine castor (fine) sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon distilled white vinegar
- 1/2 tablespoon cornstarch
Topping Ingredients:
- 1 cup very cold heavy whipping cream
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
- 1 ½ pints fresh raspberries
Preparation
Preheat your oven to 250 degrees F and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7 or 8 inch circle on the paper. Turn the parchment paper over so the circle is on the reverse side.
Fit a mixer with the whisk attachment and, in a medium bowl, beat the egg whites and cream of tartar on medium low speed until they hold soft peaks.
Add the sugar, 1 T. at a time, and continue to beat on high speed until the meringue holds very stiff with shiny peaks.
Beat in the vanilla extract.
Sprinkle the vinegar and cornstarch over the top of the meringue and gently fold in with a silicone spatula.
Pipe the meringue inside the circle drawn on the parchment paper.
Bake for about 60 minutes or until the outside is dry.
Turn the oven off. Set the door slightly ajar to allow the meringue to dry in the oven. The cooled meringue can be made in advance and stored in an airtight container for a few days.
To serve, place the meringue on a serving platter.
Just before service, whip the cream with the 1 T sugar and ½ t. vanilla.
Spread in the center of the meringue.
Top with raspberries.
Serve immediately as this dessert does not hold for more than a few hours.