Alex Guarnaschelli’s Pavlova with Raspberries | Food Network

Cook along with Alex as she makes her favorite gluten-free dessert with macerated raspberries and whipped cream!
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Pavlova with Raspberries
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 1 hr
Active: 20 min
Yield: 6 to 8 servings

Ingredients

1/4 cup dark brown sugar
1 tablespoon seedless raspberry jam
2 teaspoons pure vanilla extract
1 teaspoon cinnamon
1/8 teaspoon allspice
Zest and juice of 1 large lemon
3 pints raspberries
4 large egg whites, preferably at room temperature
1/2 teaspoon cream of tartar
1 cup granulated sugar
2 teaspoons cornstarch
Nonstick cooking spray, for the baking sheet
1 1/2 cups cold heavy cream

Directions

Macerate the fruit: Combine the brown sugar, raspberry jam, vanilla extract, cinnamon, allspice and lemon zest and juice in a medium bowl. Add the raspberries and gentle toss to combine all of the flavors. Cover and refrigerate.

Get the oven ready for the meringue: Remove all racks from the oven except for the one closest to the top. Preheat the oven to 275 degrees F. Line a baking sheet with parchment and coat with nonstick spray for good measure.

Make the meringue mixture: Whisk the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment on high speed until the egg whites hold their shape and the whisk leaves a trace in the eggs whites, 2 to 5 minutes. Thoroughly mix the granulated sugar with the cornstarch in a medium bowl. Increase the mixer speed to medium and gradually add the sugar mixture, tablespoon by tablespoon, waiting until each spoonful is incorporated before adding more. Continue to whisk until the meringue is firm and glossy, 3 to 5 minutes. Spoon the meringue mixture into a pastry bag or the corner of a resealable plastic bag and cut 1/2 inch off one corner. Pipe the meringue onto the prepared baking sheet into a 6-inch round.

Bake the meringue: Bake, undisturbed, for about 25 minutes. Rotate the tray and continue to bake until the exterior is firm and crusty when touched (ever so gently!), about 5 minutes more. While the center should still be moist and somewhat goopy, the exterior should be lightly golden brown on the exterior. Cool for about 10 minutes.

Make the cream and prepare the fruit: Whisk the cream in the bowl of an electric mixer fitted with the whisk attachment until somewhat stiff, about 3 minutes. Spoon the fruit on the bottom of a serving platter and gently place the meringue on top. Serve with whipped cream on the side.

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Alex Guarnaschelli’s Pavlova with Raspberries | Food Network

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