Recipe of the Week: Raspberry Pavlova

This dish may be enough to send Cupid's arrows flying

By Jaclyn Norton February 10, 2015

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Well, the week of love is officially upon us. Reservations are penciled in at the quaintest spots in each neighborhood; the bubbles are patiently chilling in the fridge and bouqets are on backorder. After the flowers and the chocolates and the long dinner with your hunny, this year consider opting for something a little bit different — perhaps dessert at home? Enjoy it in the company of just you and yours, because if love is the universal language, then nothing speaks true amore quite like a homemade dessert.

Thankfully Queen Anne’s entertaining guru Heather Christo is thinking ahead of the occassion, satiating our tastebuds with this week’s equally beautiful and delicious Raspberry Pavlova recipe. Gents: this treat is easy to make and can even be whipped up ahead of time. Ladies: this just might be the one time you give up the last bite.  

Ingredients

  • 4 egg whites 
  • Pinch of kosher salt 
  • 2 ½ cups powdered sugar 
  • 1 teaspoon vanilla 
  • 1 pint Raspberry Sorbet 
  • 2 cups Whipped heavy cream, unsweetened 
  • 1 cup Fresh raspberries

Instruction:

1. Preheat your oven to 185 degrees. Prepare a sheet pan with parchment paper.
2. In the bowl of a standing mixer, whip the egg whites and pinch of salt on medium speed until they get frothy, about 2 minutes.
3. Slowly add the powdered sugar a little at a time, with the mixer running. Add the vanilla and whip on high speed until the meringue is shiny and stiff.
4. Spoon or pipe the meringue into little “nests.”
5. Bake the meringue 2 hours or until just set up on the outside and it peels off of the parchment paper with ease. (They can be stored in an airtight container for a few days.)
6. Spoon raspberry sorbet on top of the meringue.
7. Top with freshly whipped heavy cream and a sprinkle of fresh raspberries. Serve immediatley.
  1. Preheat your oven to 185 degrees. Prepare a sheet pan with parchment paper.
  2. In the bowl of a standing mixer, whip the egg whites and pinch of salt on medium speed until they get frothy, about 2 minutes.
  3. Slowly add the powdered sugar a little at a time, with the mixer running. Add the vanilla and whip on high speed until the meringue is shiny and stiff.
  4. Spoon or pipe the meringue into little “nests.”
  5. Bake the meringue 2 hours or until just set up on the outside and it peels off of the parchment paper with ease. (They can be stored in an airtight container for a few days.)
  6. Spoon raspberry sorbet on top of the meringue.
  7. Top with freshly whipped heavy cream and a sprinkle of fresh raspberries. Serve immediatley.

Preparation time: 10 mintue(s)

Cooking time: 20 minute(s)

Yield: 4 

 

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