Red Raspberry Pavlova

It’s the time again! Welcome to the blog hop featuring 10 of our favorite creative bloggers. This month’s theme is RED. There are so many fun projects to choose from- recipes, decor, and so much more! We’d love for you to pin the collage below, and then go see all the other fabulous projects created by some of our friends.

Be sure and check out all the awesome RED projects from my blogger friends!

1. ‘Or so she says…‘ sharing Chocolate Cherry Cream Pie

2. Lolly Jane sharing Rustic Love Wood Barn Sign

3. Your Homebased Mom sharing Red Raspberry Pavlova

4. Eighteen 25 sharing Framed Burlap Heart

5. Landeelu sharing Valentine’s Day Surprise Envelopes 

6. Little Miss Momma sharing DIY Glitter Mason Jars

7. Capturing Joy sharing Cherry Cookie Dough Blondie Bar

8. Thirty Handmade Days sharing Close to My Heart Gift Idea

9. Simply Kierste sharing Newspaper Heart Blocks

10. Six Sisters’ Stuff sharing Red Velvet Cream Cheese Cookies 

When I found out the theme for this month was red I started thinking about all the red foods I love and at the top of the list was raspberries!  I think they may be my favorite red food and my favorite berry.

One of my favorite ways to eat raspberries is on top of a sweet bed of meringue and covered in a blanket of whipped cream.  It is truly pure heaven in your mouth. The stuff dreams are made of.

I know a lot of people are afraid of making meringue but it is so easy!  And nothing tastes better than a melt in your mouth meringue!  Pavlova is just that – a meringue based dessert named after the Russian ballerina Anna Pavlova.  Meringue consists of a crisp crust but a soft, light, slightly chewy inside.

This dessert is so light that you almost feel like it doesn’t have any calories.  You will probably wish it didn’t have any calories because you are going to want to eat the whole thing yourself!!

The steps to a perfect Pavlova are fairly simple:

Step 1:  Line your cookie sheet with parchment paper or a piece of brown paper bag.  Draw a circle on the paper – the size you want  your pavlova.

Step 2:  Bring egg whites to room temperature.  If you have forgotten to take them out of the refrigerator place eggs in a bowl of lukewarm water and allow to sit for about 5  minutes.

Step 3:  Beat room temp egg whites and cream of tartar until foamy.  Add in sugar, a tablespoon at a time.

Step 4:  Beat until stiff peaks form.

Step 5:  Spread meringue into the circle on cookie sheet.

Step 6:  Use the back of a spoon or spatula to form shape.  Indent the middle slightly.

Step 7:  Preheat oven to 300 and place meringue in oven and then immediately turn down oven to 250 degrees.

Step 8:  Bake for about 50-60 minutes or until the meringue is firm  and dry to touch (inside of meringue will be soft)

Step 9:  Turn off oven allow meringue to sit in the oven for up to an hour afterwards to firm up a bit more

You are now ready to assemble.

Whip your cream.  I like to add a little vanilla and a teaspoon or so of sugar to sweeten a bit.

Assemble right before you are ready to serve.  Add whipped cream to the center and then pile those raspberries on!

Then the next part is the best part – grab a fork and dig in!  Don’t  say I didn’t warn you – you are so going to want to eat the whole thing yourself!!  Pavlova is best eaten the day it is made so find someone to share it with your will  have to eat the whole thing!

Be sure and check out all the awesome RED projects from my blogger friends!

For other sweet raspberry treats:

Raspberry Cream Cupcakes – Raspberry Velvet  Tart – Raspberry Ice Cream

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Red Raspberry Pavlova

Author: Leigh Anne

Ingredients

• 4 egg whites room temperature
• 1/4 tsp cream of tartar
• 1 C sugar
• 1 tsp vanilla.
• 1 C whipping cream whipped
• 1 pint or more of raspberries

Instructions

1. Heat oven to 300 degrees
2. Line a large cookie sheet with brown paper bag or parchment paper
3. Draw the desired size circle or circles using a pencil onto the paper
4. In large bowl, beat egg whites and cream of tartar until foamy
5. Gradually add sugar, 1 Tbsp at a time, beating continuously at high speed until sugar is dissolved and stiff peaks form, about 5 minutes or so
6. Beat in vanilla
7. Spoon meringue onto circles on prepared cookie sheet building up sides with back of spoon
8. Place in 300 degree oven and reduce heat to 250 degrees
9. Bake for 40-60 minutes or until firm and dry to touch (inside of meringue will be soft) I allow mine to sit in oven for up to an hour afterwards to firm up a bit more
10. Remove from oven; cool completely
11. Carefully remove meringue from paper
12. Place on serving plate and fill with whipped cream and fresh fruit
13. Refrigerate until serving or eat right away!!

 Enjoy!

Leigh Anne

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Leigh Anne

Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! .

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Leigh Anne

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