Creamy Vanilla Raspberry Pavlova
Indulge in the irresistible elegance of Creamy Vanilla Raspberry Pavlova—a show-stopping dessert that marries crunchy, cloud-like meringue with a luscious vanilla bean whipped cream, all crowned with a cascade of fresh, tart raspberries. Perfectly crisp on the outside and delicately marshmallowy inside, this pavlova achieves its dreamy texture through the precise whipping of egg whites and a slow, gentle bake. A hint of tang from white vinegar enhances the meringue's structure, while flecks of vanilla add aromatic richness to the cream. Finished with a burst of color and flavor from ripe raspberries and a touch of mint, this dessert dazzles at any gathering, offering a heavenly contrast of textures and bright, vibrant flavors. Easy to prepare yet utterly impressive, it’s the ultimate crowd-pleaser for summery celebrations or indulgent evenings.
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Ingredients
- 4 large Egg whites
- 200 grams Granulated sugar
- 2 teaspoons Cornstarch
- 1 teaspoon White vinegar
- 1 teaspoon Vanilla extract
- 300 ml Heavy cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla bean paste
- 200 grams Fresh raspberries
- 10 leaves Mint leaves
Directions
Step 1
Preheat your oven to 150°C (300°F) and line a baking tray with parchment paper. Draw a 20cm circle on the parchment as a guide and flip the parchment over so the circle is visible but doesn’t transfer to the food.
Step 2
In a clean, grease-free mixing bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat.
Step 3
Increase the mixer to high speed and beat until stiff, glossy peaks form and the sugar has dissolved. You can test this by rubbing a small amount of the meringue between your fingers; if it feels grainy, keep beating.
Step 4
Sift the cornstarch over the meringue and gently fold it in with a spatula. Add the white vinegar and vanilla extract, folding until just combined.
Step 5
Spoon the meringue onto the parchment paper, spreading it to fill the drawn circle. Create a slight dip in the center to hold the filling later.
Step 6
Place the meringue in the oven and immediately reduce the temperature to 120°C (250°F). Bake for 75-90 minutes, or until the meringue is crisp on the outside and slightly soft on the inside.
Step 7
Turn off the oven, leave the meringue inside with the door slightly ajar, and let it cool completely. This prevents cracking.
Step 8
In a mixing bowl, whip the heavy cream with powdered sugar and vanilla bean paste until soft peaks form. Set aside.
Step 9
Place the cooled pavlova on a serving plate. Spoon the whipped cream into the center of the meringue base, spreading it evenly.
Step 10
Top the whipped cream with fresh raspberries and garnish with mint leaves for a refreshing touch.
Step 11
Slice and serve immediately for a delightful combination of textures and flavors. Enjoy!
Nutrition Facts
| Serving size | (869.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2042.7 |
| Total Fat 101.4g | 0% |
| Saturated Fat 60.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 300mg | 0% |
| Sodium 321.0mg | 0% |
| Total Carbohydrate 251.7g | 0% |
| Dietary Fiber 13.4g | 0% |
| Total Sugars 228.9g | |
| Protein 16.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 78.7mg | 0% |
| Iron 1.8mg | 0% |
| Potassium 558.4mg | 0% |
Source of Calories