Raspberry Pavlova with Whipped Cream
Ingredients
For the Pavlova
- 4 egg whites
- 200 g granulated sugar
- 1 tsp cornstarch
- 1 tsp white vinegar
- 1 tsp vanilla extract
For the Topping
- 250 ml heavy cream
- 2 tbsp powdered sugar
- 200 g fresh raspberries
- 150 g raspberry sauce or coulis
- Fresh mint leaves
- Edible flowers (optional)
Instructions
- Preheat oven to 120°C (250°F).
- Beat egg whites until soft peaks form.
- Gradually add sugar and continue beating until glossy and stiff.
- Fold in cornstarch, vinegar, and vanilla.
- Shape into a round nest on a baking tray lined with parchment paper.
- Bake for 75–90 minutes, then turn off the oven and let it cool completely inside.
- Whip the cream with powdered sugar until soft peaks form.
- Top the cooled pavlova with whipped cream, raspberries, raspberry sauce, mint, and edible flowers.
Description
🍓✨ Elegant Raspberry Pavlova
A crisp-on-the-outside, marshmallow-soft pavlova topped with fluffy whipped cream, juicy raspberries, and a luscious raspberry sauce. This stunning dessert is light, fruity, and perfect for special occasions, tea parties, or summer gatherings.
