Airy Fairy Raspberry Pavlova

by getfilmy

Raspberry Pavlova With Chocolate Cream

(Adapted from Nigella Lawson Fresh, though this is pretty much the standard recipe for pav. And yes I do own ALL of Nigella’s books.)

I have to sheepishly but brazenly confess to pulling out the Cool Whip for this.

I know Cool Whip is made out of all sorts of things it shouldn’t be made out of and that we shouldn’t be eating but it IS my summer weakness.

Berries and Cool Whip. A girl has to have her vices.

 I completely understand the Cool Whip snobbery though.

So you can of course, use real whipped cream with a little cocoa powder mixed in and perhaps a touch of sugar and vanilla to sweeten it up. I won’t make you buy the Cool Whip

And Pavlova – I mean, why are we not eating more of this people? It’s like cake but without the calories! Perfect for a light summer dessert. Just as long as you don’t go insane with the cream (or you can if you want, it’s your Pavlova), it’s…well, it’s magical.

The meringue is airy fairy, light as a feather – almost makes you think it wasn’t even there.

Except for that lingering sweetness on your tongue.


For the Pavlova

4 egg whites

¾ cup granulated sugar

2 teaspoons cornstarch

1 teaspoon white vinegar

½ teaspoon vanilla extract

For the Assembly

1 cup Cool Whip (or whipped cream)

1 tablespoon cocoa powder

1 pint raspberries


Preheat the oven to 350.

Line a baking sheet with parchment. Draw an 8 inch round in the center of the parchment using a cake tin. Set aside.

Whisk the egg whites until they are satiny white. Gradually add the sugar while the whites are still whisking until you have a smooth, glossy mixture. Sift in the cornstarch, pour in the vinegar and vanilla extract, then gently fold everything until well incorporated.

Carefully mound the egg whites into the 8 inch round on your parchment. It doesn’t have to be perfect but smooth everything out as best as you can. Place the baking sheet into the oven then immediately turn the oven down to 300.

Bake for about 30 minutes. The pavlova is done when the edges are crisp and lightly browned, the top is dry but it still feels spongy beneath.

Turn off the oven, open the door slightly and leave to cool completely.

To assemble, whisk together the cream and cocoa powder. Dollop onto the center of the meringue and smooth to the edges. Place the raspberries on top, however you please.

Makes 8 airy fairy slices.

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