Nothing beats this delicious raspberry pavlova dessert during the summer. With a golden crust and a fresh, pillowy inside, it will steal the heart of any woman that tastes it. Named after the Russian ballerina Anna Pavlova, this dessert makes a good addition to any festive meal.
- 2 tsp of cornstarch
- 1 cup of superfine sugar
- 3 egg whites
- 1/8 tsp of salt
- ¼ tsp cream of tartar
- ½ tsp of vanilla extract
- 2 cups of fresh raspberries
- fresh mint leaves
- whipped cream
First of all, start by heating up your oven at 250 degrees. Take a baking sheet and line it with parchment paper, then draw a 7 inch circle on it. Flip the paper over. If you want a crunchier Pavlova then you can draw an 8 inch circle.
Inside a small bowl, combine the salt, cornstarch and ¾ cup of the sugar then set everything aside. Beat the cream of tartar and egg whites on medium speed with a mixer. Continue mixing for 2 minutes until soft peaks start forming. Increase the speed to high then you can add the sugar mixture, one tablespoon at a time. Now you can add in the vanilla extract and continue beating until your mixture becomes glossy. 5 minutes of mixing should be enough for all the sugar to be incorporated.
Transfer your egg mixture onto the parchment paper. Spread it carefully within the circle, making a small dip in the middle. This is where your raspberry sauce will rest. Bake this at 250 degrees F for an hour. Let it cool off and start making the sauce.
In a small pot, combine the sugar and the raspberries over medium heat in a little bit of water. Bring to a simmer then let it cool. Pour the raspberry sauce onto the Pavlova and garnish it with mint leaves and whipped cream.