Raspberry Pavlova

Nothing says “I love you” like sweet treats & decadent desserts.

Cookies, nanaimo bars, and peanut butter pie say “yeah, I love you just fine,” but cheesecake, butter tarts, and pavlova say “I love you to the moon and back!” Don’t even get me started on what chocolate cake says… she’s always a little frisky.

As you may have guessed, the way to my heart is through my sweet tooth, and this pavlova goes straight to my left atria. I mean, it’s really hard not to love this light and delicate dessert…. especially when it’s topped with fresh whipped cream and berries!

So you might as well cancel tonight’s plans because you’ll definitely want to stay home to make this incredible dessert! Someone will certainly love you for it!

Looking to impress a loved one in your life? This light and delicious raspberry pavlova will surely win them over! Airy marshmallow-like pavlova is topped with freshly whipped cream, drizzled with raspberry reduction and topped with ripe raspberries, making this dessert utterly irresistible… just like you!

Ingredients
6 egg whites
1 tsp cream of tartar
1.5 cups sugar
1 tsp vanilla
1 cup heavy whipping cream
1 pint ripe raspberries
3 tbsp raspberry reduction
Garnish: Icing sugar and fresh mint leaves

Directions
1. In a stand mixer beat egg whites until frothy.
2. Add cream of tartar; continue to beat until whites form soft peaks.
3. Gradually add sugar, pouring in 1 tablespoon at a time. Beat constantly until sugar is completely dissolved and whites hold stiff, glossy peaks. Beat in vanilla.
4. Spoon or pipe meringue onto parchment paper forming two large “nests.” Make sure the edge is built up enough to be able to hold a filling.
5. Bake in a preheated 250F (120C) oven until firm, about 1 hour. Turn off oven and leave meringues in oven with the door closed, for one hour. Remove from oven and set aside to let cool completely.
6. In a stand mixer add whipping cream and beat on high until soft peaks start to form in the cream. Refrigerate until ready to assemble.
7. To assemble, place meringue nest on a plate, spoon in a dollop of whipped cream, and top with raspberry reduction, fresh raspberries, mint and a sprinkle of icing sugar.

Tip: If you do not have cream of tartar handy substitute 1 tsp of white vinegar.

Raspberry Reduction: Add 4 tbsp of granulated sugar, 2 tbsp of water and 3/4 of a pint of raspberries to a small pot. Over medium-high heat, bring mixture to a slow boil. Stirring frequently, allow mixture to reduce, approximately 8-10 minutes. Pour mixture through a fine sieve into a bowl, pressing on solids until all liquid has been forced through. Allow to cool.