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Melt In Your Mouth Raspberry Pavlova Recipe

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4.1 from 8 reviews

  • Author: Lea
  • Total Time: 5 hours 20 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This Melt In Your Mouth Raspberry Pavlova is a delicate and crispy meringue dessert topped with luscious whipped cream and a vibrant homemade raspberry sauce. The pavlova's light, airy texture combined with the tartness of fresh raspberries and the smooth richness of whipped cream creates a perfect balance for an elegant and refreshing treat. Ideal for special occasions or as a stunning centerpiece dessert, this recipe takes a few hours to prepare but rewards you with a show-stopping, melt-in-your-mouth experience.

Ingredients

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

Garnish:

  • Fresh raspberries

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat the oven to 225°F. Line a rimmed baking sheet with parchment paper. Use an 8-inch bowl or cake pan to trace an 8-inch circle onto the parchment to serve as a guideline for your pavlova.
  2. Make the Meringue Base: In a mixer bowl, combine the egg whites and granulated sugar. Place the bowl over a pan of simmering water and whisk constantly until the mixture reaches 160°F and the sugar has completely dissolved, about 5 minutes.
  3. Whip the Meringue: Transfer the bowl to a stand mixer fitted with the wire whip attachment. Begin whisking on low speed, gradually increasing to medium (speed 6 on KitchenAid). Continue until stiff peaks start to form, about 6 minutes. Stop the mixer and add cream of tartar, cornstarch, and vanilla extract. Mix on low speed for 30 seconds, then increase to medium-high (speed 8) and whip for another 2–3 minutes until the mixture is glossy, fluffy, and holds stiff peaks.
  4. Shape the Meringue: Dab 1/4 teaspoon of meringue onto each corner of the baking sheet to secure the parchment. Use a rubber spatula to drop overlapping dollops of meringue within the circle outline, then smooth the top and sides gently with a metal offset spatula. Use the back of a small spoon to lift edges into little peaks for a decorative effect.
  5. Bake the Meringue: Bake the meringue for 2 hours until dry and crisp. Keep the oven door closed throughout baking. After 2 hours, turn off the oven and allow the meringue to cool gradually inside the oven for 3 hours. Once cooled, carefully loosen the pavlova from the parchment with a thin metal spatula and let it rest at room temperature for 20 to 30 minutes.
  6. Prepare Raspberry Sauce: In a medium heavy saucepan, combine fresh raspberries, granulated sugar, raspberry preserves, lemon zest, and salt. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes, stirring frequently, until the sauce thickens and coats the back of a spoon. Strain through a fine mesh sieve, pressing on the seeds to extract maximum flavor. Let the sauce cool completely.
  7. Whip the Cream: Pour cold heavy cream into a chilled mixer bowl fitted with a wire whip attachment. Add powdered sugar and whip on medium speed until the cream begins to thicken. Add vanilla and almond extracts, then increase to medium-high speed and continue whipping until medium peaks form.
  8. Assemble the Pavlova: Spread the whipped cream evenly over the cooled meringue base. Spoon dollops of the cooled raspberry sauce over the cream. Garnish generously with fresh raspberries and serve immediately to enjoy the pavlova at its best texture.

Notes

  • Ensure no yolk is in the egg whites for perfect stiff peaks.
  • Letting the pavlova cool gradually in the oven prevents cracking.
  • Use fresh raspberries for the best flavor but frozen can be used for the sauce if needed.
  • Serve pavlova soon after assembling to keep the meringue crisp.
  • You can prepare the meringue base ahead and store in an airtight container for up to a day before adding toppings.
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western, Australian/New Zealand

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