Best 2 Creamy Vanilla Raspberry Pavlova Recipes

Indulge in the delightful combination of sweet and tangy with this creamy vanilla raspberry pavlova recipe. This classic dessert features a crisp meringue base topped with a luscious vanilla cream filling and fresh raspberries, creating a symphony of flavors and textures. The meringue is light and airy, providing the perfect contrast to the rich and creamy vanilla filling. The vibrant raspberries add a burst of color and a delightful tartness that balances the sweetness of the meringue and cream. This recipe also includes variations for a chocolate pavlova and a gluten-free pavlova, ensuring that everyone can enjoy this delectable treat. Whether you're a seasoned baker or just starting out, this step-by-step guide will help you create a stunning and delicious pavlova that will impress your friends and family.

Here are our top 2 tried and tested recipes!

CREAMY VANILLA-RASPBERRY PAVLOVA RECIPE

Creamy Vanilla-Raspberry Pavlova Recipe image

Multiple layers of texture and flavor make this pavlova recipe unique. A cloud of meringue serves as a base for creamy pudding topped with fresh berries.

Provided by My Food and Family

Categories Fruit Recipes

Time 2h10m

Yield Makes 12 servings.

Number Of Ingredients 8

Ingredients

4 egg whites
1/4 tsp. cream of tartar
1 cup granulated sugar
1 pkg. (1 oz.) JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding
1-1/2 cups cold fat-free milk
1 cup thawed COOL WHIP Sugar Free Whipped Topping
2 cups fresh raspberries
2 Tbsp. powdered sugar

Steps:

Heat oven to 200ºF.
Beat egg whites and cream of tartar in medium bowl with mixer on high speed 5 min. or until soft peaks form. Add granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form.
Spread into 10-inch circle on parchment-covered baking sheet, indenting center slightly. Bake 1-1/2 hours. Cool completely.
Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate 15 min.
Place meringue on plate just before serving; fill center with pudding mixture. Top with berries; sprinkle with powdered sugar.

Nutrition Facts : Calories 120, Fat 1 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

RASPBERRY PAVLOVA WITH PEACHES AND CREAM

Raspberry Pavlova With Peaches and Cream image

This Pavlova's meringue foundation has freeze-dried raspberry powder shot through it, tinting it pink and giving it a fruity, candy-like flavor. But if you can't get the freeze-dried berries, just leave them out. The meringue will still bake up with a shatteringly crisp shell and a marshmallow-like interior that makes an edible bowl for the whipped cream and fruit. If it's not humid out, the meringue shell can be baked up to a day ahead. Otherwise, it's best made the day you plan to serve it.

Provided by Melissa Clark

Categories parfaits and trifles, project, dessert

Time 2h30m

Yield 10 to 12 servings

Number Of Ingredients 14

Ingredients

1 1/4 cups freeze-dried raspberries (1 1/3 ounces)
6 large egg whites, at room temperature
1 1/2 cups/300 grams granulated sugar
1/2 teaspoon cream of tartar
Pinch of fine sea salt
1/2 cup/125 grams Demerara sugar
1/2 vanilla bean, split
2 (1 1/2-inch) strips lemon zest
3 small (or 2 large) ripe peaches, pitted and sliced
1/2 pint raspberries (1 cup)
2 cups/480 milliliters heavy cream
1/2 cup/120 milliliters sour cream
1 1/2 tablespoons confectioners' sugar
Tiny pinch of fine sea salt

Steps:

Heat oven to 250 degrees. Line a baking sheet with parchment paper and draw a circle with a 9-inch diameter, then flip paper upside-down. You'll still be able to see the outline.
Using a blender or food processor, blend the raspberries until you get a fine powder speckled with seeds. (The seeds won't break down so don't even try.) You should have about 1/3 cup. Set aside.
Using the bowl from an electric mixer, whisk together egg whites, sugar, cream of tartar and salt. Fill a medium pot with 1 inch of water and bring to a simmer over medium-high heat. Set the mixing bowl with the egg white mixture into the pot, and whisk constantly by hand until sugar dissolves and mixture is warm, 3 to 5 minutes.
Remove bowl from heat, transfer bowl back to the mixer, and beat with the whisk attachment on medium-high speed until stiff peaks form, about 5 to 8 minutes. Using a rubber spatula, gently fold in the raspberry powder until combined but still very streaky.
Spoon mixture onto prepared parchment paper circle. Lightly drag a spatula along the outer edges of the mixture from bottom to top, to help build up the edges so there is a deep well in the center of the pavlova. Bake for 2 to 2 1/2 hours, or until dry and firm to the touch. Transfer to a rack to cool completely, about 1 hour.
A half-hour before serving, prepare the topping: Stir together 1/2 cup water, sugar, vanilla bean and lemon zest in a small pot over medium heat, stirring until sugar is dissolved and syrup is thickened slightly, about 3 minutes. Put peaches in a bowl, stir in syrup and let cool.
Whisk together cream, sour cream, confectioners' sugar and salt until firm peaks form, about 3 to 4 minutes.
Fill cooled pavlova with whipped cream; use a slotted spoon to top with peach mixture and raspberries, then drizzle with some of the syrup from bottom of the peach bowl. Serve at once.

Tips:

To make the perfect meringue, make sure the egg whites are at room temperature and the bowl and beaters are spotlessly clean. Any grease or residue can prevent the egg whites from whipping up properly.
Whip the egg whites gradually, starting on low speed and increasing the speed as the whites start to foam. This will help to prevent the whites from becoming grainy.
Once the egg whites are stiff, add the sugar slowly, one tablespoon at a time. This will help to prevent the meringue from becoming too runny.
Be careful not to overmix the meringue. Overmixing can make the meringue tough and chewy.
When baking the meringue, use a low oven temperature and bake for a long time. This will help to prevent the meringue from cracking.
Once the meringue is baked, turn off the oven and leave the meringue in the oven to cool completely. This will help to prevent the meringue from collapsing.
When making the raspberry coulis, use fresh raspberries for the best flavor. Frozen raspberries can also be used, but they will not be as flavorful.
If you don't have a food processor, you can mash the raspberries by hand using a fork or potato masher.
When assembling the pavlova, place the meringue on a serving platter and top with the whipped cream and raspberry coulis. You can also add fresh raspberries or other berries for decoration.

Conclusion:

This creamy vanilla raspberry pavlova is a delicious and impressive dessert that is perfect for any occasion. The meringue is light and fluffy, the whipped cream is creamy and smooth, and the raspberry coulis is tart and tangy. This pavlova is sure to be a hit with your friends and family.