How To Make Raspberry Ripple Pavlova
A delicious and impressive dessert with a chewy meringue base, creamy whipped filling, and swirls of sweet raspberry sauce.
Serves:
Ingredients
- 4 egg whites
- 1 cup of caster sugar
- 2 tsp of cornstarch
- 1 tsp of white vinegar
- 1 tsp of vanilla extract
- 1 cup of heavy cream
- 1/4 cup of powdered sugar
- 1 cup of fresh raspberries
- 2 tbsp of granulated sugar
Instructions
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Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper.
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In a clean mixing bowl, beat the egg whites until stiff peaks form. Gradually add in the caster sugar, cornstarch, vinegar, and vanilla extract, continuing to beat until glossy.
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Spoon the meringue mixture onto the prepared baking sheet, forming a round shape. Create a slight dip in the center.
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Place the baking sheet in the oven and immediately reduce the temperature to 200°F (100°C). Bake for 1 hour, then turn off the oven and leave the pavlova inside to cool completely.
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In a separate bowl, whip the heavy cream and powdered sugar until soft peaks form.
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In a small saucepan, combine the fresh raspberries and granulated sugar. Cook over medium heat until the berries break down and release their juices. Remove from heat and let cool.
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Once the pavlova has cooled, carefully transfer it to a serving platter. Fill the center with the whipped cream and drizzle the raspberry sauce on top in a swirling pattern.
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Serve immediately and enjoy!
Nutrition
- Calories : 347kcal
- Total Fat : 14g
- Saturated Fat : 8g
- Cholesterol : 82mg
- Sodium : 65mg
- Total Carbohydrates : 51g
- Dietary Fiber : 2g
- Sugar : 47g
- Protein : 4g
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