Individual Fresh Raspberry Pavlovas
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3.5
177 reviews
Good
Individual Fresh Raspberry Pavlovas
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Individual Fresh Raspberry Pavlovas are light meringue nests with crisp exteriors and marshmallow-soft centers, flavored with vanilla and lemon juice. Baked at low temperature for a long time, they are topped with sweetened whipped cream and a raspberry sauce made from fresh berries and optional amaretto. The final presentation is garnished with whole berries, mint, and a dusting of confectioners sugar for a fresh, elegant dessert that balances sweetness and tartness.
Description
This recipe starts with egg whites whipped with sugar, salt, and vanilla bean seeds to stiff peaks, folded with lemon juice and cornstarch to stabilize the meringue. The mixture is portioned into circles with a well in the center on parchment and baked slowly at 250°F for 90 minutes, then dried further with the oven door ajar. The raspberry sauce simmers fresh raspberries with sugar and optional amaretto until thickened. The pavlovas are assembled by filling the meringue nests with whipped cream sweetened with confectioners sugar, drizzling raspberry sauce, and garnishing with fresh berries and mint leaves. This results in a delicate and visually appealing sweet treat.
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Ingredients
meringue
- 4 egg at room temperature, white
- salt a pinch
- vanilla bean seeds of one bean
- 1 cup sugar
- 1 tsp lemon juice
- 2 tsp cornstarch sifted
raspberry sauce
- 3 raspberries about 18 ounces (set aside some of the berries to garnish your pavlovas, fresh, small containers
- 1/3 cup sugar
- 1 Tbsp amaretto optional, use water instead
whipped cream
- 1 cup heavy cream cold
- 3 Tbsp confectioners sugar sifted
garnish
- berries reserved, whole
- mint leaves
- confectioners sugar
Instructions
- Preheat the oven to 250F (an oven thermometer is a great tool to have in case your oven is not calibrated correctly) Line a baking sheet with parchment paper.
- Add the egg whites to the bowl of a stand mixer and beat until foamy. With the mixer going, add the salt and vanilla beans and then slowly add the sugar. Let the mixer go on high until the whites are stiff and glossy, see photo in the blog, above.
- Fold in the lemon juice and cornstarch.
- Spoon the meringue into 4 equal circles on the baking sheet. Use the back of a spoon to make a concave dip in the center of each, where the whipped cream will go later. (You can make 8 smaller meringues if you like.)
- Bake the meringues for 90 minutes, and don't disturb while baking. Then turn the oven off and crack the oven door open, and leave them in the oven for another hour.
- To make the raspberry sauce put the berries in a saucepan with the sugar and the Amaretto or water and heat, stirring, until the raspberries break down and get soft.
- Use an immersion blender or a small food processor to puree the sauce. You can strain out the seeds if you like, pushing the sauce through a mesh sieve to get as much of the sauce through as possible, while leaving the seeds behind. I strained half the sauce so that I still had some seeds remaining. Set aside. Note: you can also leave the raspberry sauce chunky and skip the blending entirely.
- Whip the cream with the sugar until soft peaks form.
- Assemble the pavlovas just before serving ~ put a nice dollop of whipped cream in the center of each meringue. Drizzle generously with raspberry sauce, then top with a few whole berries and mint leaves. Dust with powdered sugar and serve.
Nutrition Information
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Calories
290kcal
(15%)
Carbohydrates
46g
(15%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Cholesterol
34mg
(11%)
Sodium
34mg
(1%)
Potassium
151mg
(3%)
Fiber
4g
(16%)
Sugar
41g
(82%)
Vitamin A
458IU
(9%)
Vitamin C
17mg
(19%)
Calcium
37mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Calories | 290kcal | 15% |
| Carbohydrates | 46g | 15% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 34mg | 11% |
| Sodium | 34mg | 1% |
| Potassium | 151mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 41g | 82% |
| Vitamin A | 458IU | 9% |
| Vitamin C | 17mg | 19% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.5
177 reviews
Good
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