The weekend is approaching and sweet desserts are calling for me, and as the plans are spending the day on the sewing machine finishing the bags that are already cut, evening must be sweeeet!
The dessert I found for this weekend is a recipe that I love: Raspberry Pavlova.
A pavlova is basically a big meringue that after done is stuffed with whipped cream and fruit.
This recipe that I show you here I found on the site Iguaria and it looks to me to be an authentic delight!
And here’s this sweet dessert:
6 Egg whites
8 oz of Sugar
A pinch of Salt
1 cup of Cream
2.25 oz of Sugar
Lemon zest (to taste)
6.5 oz of Raspeberries
For the Pavlova:
Start by beating the egg whites with a pinch of salt, until stiff.
Melt the sugar with a spoon of water until it is dissolved and liquid.
Whip the egg whites and pour the sugar syrup over it. After a while you will notice that the whites become stronger and begin to create solid peaks (the meringue is ready to bake).
Chafer a tray with baking paper and place the meringue in the center, then use a spatula to create a cup format, so it’s easier to put the stuffing on top.
Heat the oven to 300°F (this will give time for the meringue to settle before baking and so it won’t break much) and put it in the oven for 60 minutes until crisp. Don’t put the grill in the oven, you want the meringue white.
Once it’s ready, turn off the oven, leave the oven door between open and leave the pavlova inside, this will help the crust to get even more crisp. Take it out of the oven after 15 to 20 minutes and let it to cool.
For the whipped cream:
Beat the cold cream, join the sugar and a little lemon zest until very creamy.
Now set it up:
Pour the whipped cream in the center of your bowl of meringue, then cover with the raspberries and you have a pavlova raspberries!
Although this looks like a laborious recipe you’ll see it will be worth all the work, it’s simply delicious!
And if you want you can replace the raspberries for other fruit, or even for a fruit salad 🙂
Wish you a sweet weekend,