Recipe courtesy of Justin Chapple

Raspberry Pavlovas and Cream

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 3 hr (includes cooling time)
  • Active: 30 min
  • Yield: 6 servings
Share This Recipe

Ingredients

Directions

  1. Preheat the oven to 225 degrees F. Line a large baking sheet with parchment paper.
  2. Process the thawed frozen raspberries with 2 tablespoons of the sugar in a food processor until smooth. Strain the puree through a fine-mesh sieve into a medium bowl, pressing on the solids with a rubber spatula; discard the solids.
  3. Beat the 1/4 cup raspberry puree with the egg whites, cream of tartar and 1/4 teaspoon of salt in a stand mixer fitted with the whisk attachment at high speed until foamy, about 2 minutes. At medium speed, gradually beat in the remaining 3/4 cup sugar, then beat at high speed until stiff peaks form, 3 to 5 minutes. Beat in 1 to 2 drops of food coloring, if using, to reach your desired color.
  4. Using a spoon, dollop 6 mounds of the meringue onto the prepared baking sheet, spacing them apart. Using the back of the spoon, spread the mounds into 4-inch rounds. Bake the meringues until crisp but still chewy on the inside, 1 hour to 1 hour 30 minutes. Transfer the baking sheet to a wire rack and let the meringues cool completely, about 1 hour. 
  5. In a clean and chilled bowl of a stand mixer fitted with a clean whisk attachment, beat the heavy cream until stiff peaks form; do not overbeat. 
  6. To serve, spoon some of the reserved raspberry puree on the cooled meringues, then top each with the whipped cream, more raspberry puree and the fresh raspberries 

Related Pages