When it comes to celebrating there is nothing more relaxing than filling your home with the magical aroma’s wafting in from your kitchen.
Christmas and holidays celebrations this time of the year are all about being thankful, and what better way to give thanks to the ones you love—gifting them with something that will send their taste buds into giddy-land.
Raspberry Cream Pavlova
You can make this ahead of time, as the meringue layer can be made several days ahead. Keep it tightly wrapped in saran or in an airtight container until you’re ready to assemble and serve.
6 egg whites
1 1/2 cups white sugar
1 tsp. white wine vinegar
1 tsp. corn flour
1/2 tsp. cream of tarter
1 tsp. vanilla extract
For the Filling:
8 oz. whipping cream
1 lb. fresh raspberries (or any other kind of berry)
1 TBSP confectionery sugar (icing sugar)
Heat oven to 300F
Cut out two circles (the size of a small dinner plate) of parchment paper, and put on baking sheet.
Whisk the egg whites with an electric mixer (or hand mixer) until they form stiff peaks. Slowly whisk in the sugar, one tablespoon at a time, and then add cream of tarter, until the meringue looks glossy.
Whisk in the vinegar, corn flour and vanilla.
Spread the meringue evenly onto the parchment paper circles and bake for one hour.
Turn off heat and allow to cool completely inside the oven.
Once the meringue is completely cool, place berries in a bowl and mix them with the icing sugar.
Whip up your whipping cream in a separate bowl.
Fold half the raspberries into the whipped cream and spread this mixture over one of the meringue circles.
Place second meringue circle on top and decorate with the remaining raspberries.
Let stand for one hour before serving.