Unveil a dessert that dances between dreamy meringue clouds and the zing of summer berries with our Raspberry Rhapsody Pavlova. 🌹💃 A delicate crunch, a whisper of cream, and the jewel-like shimmer of candied raspberries. It’s a symphony of sweet perfection!
Ingredients:
For the Pavlova:
4 large egg whites, at room temperature
Pinch of salt
1 cup (200g) superfine (caster) sugar
2 teaspoons cornstarch
1 teaspoon white vinegar
1/2 teaspoon vanilla extract
For the Whipped Cream:
1 cup (240ml) heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
For the Raspberry Sauce:
1 cup (about 125g) raspberries, fresh or frozen
1/4 cup (50g) granulated sugar
Juice of half a lemon
For the Candied Raspberries:
1/2 cup (about 62g) fresh raspberries
1/2 cup (100g) granulated sugar
1/4 cup (60ml) water
Instructions:
Pavlova Base:
Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 9-inch circle on the paper as a guide.
Start by ensuring your mixing bowl and beaters are clean and completely grease-free. This helps to achieve a stable, stiff meringue.
Beat the egg whites with a pinch of salt until satiny peaks form, then gradually add the sugar, a little at a time, while continuing to beat until the meringue is stiff and glossy.
Sprinkle over the cornstarch, vinegar, and vanilla extract, and fold in lightly to combine.
Mound the meringue within the circle on the parchment paper, smoothing the sides and top.
Expert Tips for Pavlova:
Tip 1: Make sure no yolk contaminates the whites, as fat can prevent them from attaining maximum volume.
Tip 2: Adding the sugar slowly helps prevent the meringue from weeping later.
Tip 3: Cook the pavlova in a slow oven to dry it out and create a crisp exterior.
Bake for 1 to 1.5 hours, until the pavlova is dry to the touch. Turn off the oven and let the pavlova cool completely inside.
Whipped Cream:
Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to over-whip, or it can become buttery.
Raspberry Sauce:
Combine raspberries, sugar, and lemon juice in a saucepan. Cook over low heat until the raspberries break down and the sauce thickens. Strain to remove seeds if desired.
Candied Raspberries:
Stir together the sugar and water in a small saucepan over low heat until the sugar dissolves. Increase heat to medium and bring to a boil without stirring.
Add the raspberries and let them simmer gently for 4-5 minutes, ensuring they maintain their shape.
Carefully remove the raspberries with a slotted spoon and set them on parchment paper to dry.
Assembly:
Once the pavlova base is cool, gently place it on a serving plate.
Spread the whipped cream over the top of the pavlova.
Drizzle with raspberry sauce and then decorate with the candied raspberries.
Serve your pavlova immediately after assembling to enjoy the contrast between the crisp meringue, the soft cream, and the vibrant raspberries.
Enjoy your pavlova masterpiece! 🍓✨
