RASPBERRY PAVLOVA WITH PEACHES AND CREAM
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
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.
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Malaysia Allen
[email protected]This pavlova is a must-try for any fan of meringue desserts. It's light and fluffy, with a creamy filling and a sweet and tangy fruit topping.
husnain shahid
[email protected]This pavlova is a bit time-consuming to make, but it's definitely worth the effort. The end result is a stunning and delicious dessert.
Corey Vincent
[email protected]This pavlova is a great make-ahead dessert. You can make the meringue and filling ahead of time, and then just assemble it before serving.
md rayhan hossan
[email protected]I love how versatile this recipe is. You can use any type of fruit you like, so you can always customize it to your own taste.
Sanjay gaming
[email protected]This pavlova is perfect for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
Oha Favour
[email protected]Meh.
Naya Boamah
[email protected]Not bad!
Berlynne Badarni
[email protected]Delicious!
Drama Queen
[email protected]Amazing!
Siphumelele Hlatshwayo
[email protected]Wow!
Ahmed Motu
[email protected]This pavlova was a disaster! The meringue was too runny, and the filling was too thick. I ended up throwing it away.
Mike Dunlap
[email protected]This pavlova was a bit too sweet for my taste, but it was still very good. The meringue was light and fluffy, and the filling was creamy and smooth. I think I would have preferred it with less sugar.
tee36044
[email protected]This was my first time making pavlova, and it turned out great! I was worried about the meringue, but it came out perfectly. The filling was also delicious, and the fruit added a nice touch of sweetness.
murad electronic
[email protected]I'm not usually a fan of pavlova, but this recipe changed my mind. The meringue was perfectly crispy on the outside and chewy on the inside, and the filling was light and fluffy. I loved the combination of raspberries and peaches.
Hamza Sarfaraaz
[email protected]This pavlova was a huge hit at my last dinner party! The combination of raspberries, peaches, and cream was divine, and the meringue was light and fluffy. I'll definitely be making this again.