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🍓✨ Raspberry Pavlova – A Light, Crispy Meringue with a Soft, Marshmallow Center, Topped with Fresh Raspberries and Whipped Cream! A Perfectly Sweet and Tangy Dessert! 🍰🍓
If you’re looking for a dessert that combines a delicate balance of sweetness and tang, look no further than Raspberry Pavlova! This show-stopping dessert features a crispy, light-as-air meringue base with a soft, marshmallow-like center, crowned with fresh, juicy raspberries and a dollop of fluffy whipped cream. It’s a treat that’s not only a feast for the taste buds but also a stunning addition to any celebration or dinner party.
Whether you’re preparing a special dessert for a gathering or indulging in something sweet for yourself, Raspberry Pavlova offers the perfect mix of flavors and textures that are sure to impress. The crisp exterior, soft interior, and vibrant raspberry topping will have everyone reaching for seconds. Let’s dive into this deliciously tangy and sweet recipe!
What Is Pavlova?
Pavlova is a classic dessert that originated in Australia or New Zealand, depending on who you ask, and it’s named after the famous Russian ballerina Anna Pavlova. The dessert consists of a crisp, meringue shell with a soft, marshmallow-like center. Traditionally, it’s topped with fresh fruits like berries, kiwis, and passion fruit, making it a wonderfully refreshing dessert.
In this version, we’re adding raspberries to give it a tangy edge that perfectly balances the sweetness of the meringue and whipped cream. The result is a gorgeous dessert that’s not only delicious but also visually stunning, with vibrant colors and textures.
Why You’ll Love Raspberry Pavlova
- Light and airy: The meringue creates a delicate crunch on the outside, while the center stays soft and marshmallow-like.
- Tangy-sweet: Fresh raspberries add a burst of tangy flavor that perfectly complements the sweetness of the meringue and whipped cream.
- Customizable: You can switch up the berries and toppings to suit your taste. While raspberries are a delightful choice, strawberries, blueberries, or even a mix of berries would work just as well.
- Perfect for special occasions: Whether it’s a birthday, holiday, or simply a family gathering, Raspberry Pavlova is a dessert that’s sure to steal the spotlight.
Ingredients for Raspberry Pavlova
For the Meringue:
- 4 large egg whites (room temperature)
- 1 cup (200g) granulated sugar
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 2 tsp cornstarch
For the Topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Fresh raspberries (about 1 ½ cups, or more if you want extra on top)
- Mint leaves (optional, for garnish)
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a circle about 8 inches (20 cm) in diameter. This will serve as a guide for the size of your meringue. Flip the parchment paper over so the pencil side is facing down, and set it aside.
Step 2: Make the Meringue
- In a clean mixing bowl, beat the egg whites using an electric mixer on medium speed until soft peaks form. This usually takes about 2-3 minutes.
- Gradually add in the granulated sugar, 1 tablespoon at a time, while continuing to beat on high speed. Beat until the mixture becomes glossy and stiff peaks form, which should take around 5-7 minutes.
- Add the vanilla extract, white vinegar, and cornstarch. Gently fold them into the meringue mixture until well incorporated. The vinegar helps stabilize the meringue, while the cornstarch gives it that soft, marshmallow-like center.
Step 3: Shape the Meringue
- Spoon the meringue mixture onto the prepared baking sheet and spread it into the circle you drew. Smooth the edges and create a slight dip in the center. This will give you a beautiful “nest” to hold the whipped cream and raspberries.
Step 4: Bake the Meringue
- Place the meringue in the oven and bake for 1 hour and 15 minutes, or until it’s crisp and dry to the touch. The outside should be golden and the center should feel firm but slightly soft (it will continue to set as it cools). Avoid opening the oven door during baking, as sudden temperature changes can cause the meringue to crack.
- Turn off the oven and leave the meringue inside for an additional 30 minutes to cool completely. This helps prevent cracking and allows it to firm up without being exposed to a drastic temperature change.
Step 5: Whip the Cream
- While the meringue is cooling, whip the heavy cream in a chilled bowl with the powdered sugar and vanilla extract. Beat until soft peaks form, making sure not to overwhip—this can cause the cream to turn into butter!
