Individual Raspberry Pavlovas Recipe: Raspberry Pavlovas are naturally gluten-free and delicious, and they come in individual size. When you use your fork to break the paper-thin shell of one of these miniature pavlovas, you will find a marshmallowy center that is flecked with vanilla bean. When you take a mouthful, make sure to get some of the silky whipped cream and the acidic raspberry sauce in your mouth.
Individual Raspberry Pavlovas Recipe
It is not often that I give in to temptation, and when I do, it is almost always chocolate. Alternatively, cake. Aside from that, chocolate. Having made my Ballymaloe no churn ice cream the other day, I was left with four egg whites, which is what prompted me to come up with this recipe for raspberry pavlova, which has the potential to completely transform my life. My desire to bake a pavlova had been building for quite some time, primarily due to the fact that they are so aesthetically pleasing; nevertheless, I had no idea that I was about to find a new passion for baking. In spite of the fact that there is not a single crumb of chocolate in sight, this is everything that you want a dessert to be.
- 4 egg whites, at room temperature
- a pinch of salt
- seeds of one vanilla bean
- 1 cup sugar
- 1 tsp lemon juice
- 2 tsp cornstarch, sifted
- 3 small containers of fresh raspberries, about 18 ounces (set aside some of the berries to garnish your pavlovas)
- 1/3 cup sugar
- 1 Tbsp Amaretto, optional, use water instead
- 1 cup cold heavy cream
- 3 Tbsp confectioner’s sugar, sifted
- reserved whole berries
- mint leaves
- confectioner’s sugar
- The oven should be preheated to 250 degrees Fahrenheit (an oven thermometer is an excellent tool to have in the event that your oven is not calibrated right). Place parchment paper on a baking pan and set it aside.
- Once the egg whites have been added to the bowl of a stand mixer, whip them until they become frothy. Begin by adding the salt and vanilla beans to the mixer, and then gradually add the sugar while the mixer is running. Put the mixer on high speed until the whites become glossy and firm, as shown in the photo that is located above in the blog.
- Stir in the cornstarch and lemon juice until combined.
- Place the meringue on the baking pan and divide it into four circles of similar size. To create a concave dip in the middle of each, you can use the back of a spoon. This will be the area where the whipped cream will be placed later. (You have the option of making eight smaller meringues on your own.)
- Bake the meringues for a total of ninety minutes, making sure not to disturb them on the way. After that, immediately switch off the oven, crack the door of the oven, and continue to leave them in the oven for an additional hour.
- In order to prepare the raspberry sauce Place the raspberries, sugar, and either water or Amaretto in a saucepan. Heat the mixture while stirring it until the raspberries get mushy and break down into smaller pieces.
- In order to purée the sauce, you may either use an immersion blender or a small food processor. In the event that you desire, you can remove the seeds by passing the sauce through a mesh sieve. This will allow you to extract as much of the sauce as possible while ensuring that the seeds are remaining behind. After straining half of the sauce, I was able to save some of the seeds that were in it. Put aside for later. Please take note that you can alternatively choose to keep the raspberry sauce lumpy and completely omit the mixing step.
- Combine the sugar and cream and whip them together until soft peaks form.
- Immediately prior to serving, assemble the pavlovas by placing a generous amount of whipped cream in the middle of each meringue. An abundance of raspberry sauce should be drizzled on top, and then a few whole berries and mint leaves should be sprinkled on top. Add a dusting of powdered sugar, and then serve.