Red Currant Pavlova with raspberry sauce

A crisp, cloud- like meringue topped with softly whipped cream and tart red currants, and a raspberry sauce. A dessert that looks dramatic but eats light.

Serving size:

6-8 (or makes 8 individual pavlovas)

Ingredients

Pavlova

• 176 g egg whites (about 5–6 large whites), room temp

• 352 g superfine sugar

• 1 ½ tsp cornstarch

• 1 ½ tsp white vinegar or lemon juice

• 1 tsp vanilla extract

• Pinch fine sea salt

Whipped Cream

• 1 cup cold heavy cream

• 1 tbsp powdered sugar

• ½ tsp vanilla extract or paste (optional)

Red Currant Topping

• 1–2 cups fresh red currants, stems on

Optional Raspberry currant sauce

• 1 .5 cups raspberries (fresh or frozen)

• 3 tbsp sugar (to taste)

• 1 tbsp lemon juice

• Splash of water

• pinch of salt

Method

Make the Pavlova

1. Heat the oven

   Preheat to 250F (120C). Preferably not on convection setting, line a baking sheet with parchment paper or silpats.

2. Whip the egg whites

   In a clean bowl, beat egg whites and salt on medium speed until soft peaks form.

1. Add the sugar

   Increase speed slightly and add sugar gradually, one tablespoon at a time, allowing it to fully dissolve before adding more. Continue whipping until the meringue is thick, glossy, and holds stiff peaks.

   (it should feel completely smooth)

2. Fold in stabilizers

   Remove the bowl from the mixer. Sprinkle over the cornstarch, vinegar, and vanilla. Fold gently with a spatula just until combined.

3. Shape

   Spoon or pipe the meringue into one large round or individual nests, or desired shapes.

4. Bake

   Bake for 70–80 minutes for medium pavlovas (45–50 minutes for small ones), until dry to the touch but still very pale.

5. Cool slowly

   Turn the oven off, crack the door open using a wooden spoon, and let the pavlova cool completely inside the oven (at least 1–2 hours).

Make the raspberry sauce

1. combine raspberries, sugar, lemon juice, and salt in a small saucepan.

2. Cook over med heat, stir occassionally, until the berries break down and release their juices, about 5 minutes.

3. Remove from heat, optional strain

4. Cool to room temp before using

Make the whipped cream

1. Chill the bowl and whisk (5-10 minutes)

2. Add cream, powdered sugar, vanilla, and salt to the bowl.

3. Whip on medium speed until soft peaks form.

4. Make sure to not overwhip.

Assembly

1. Spoon or pipe whipped cream into the cooled pavlova.

2. Top with currants or your fruit of choice

3. Drizzle raspberry sauce.

4. Finish with powdered sugar, fresh herbs, garnishes of choice.

unfilled pavlova shells keep 1-2 days in an airtight container

once topped, pavlova does not store well

leftovers are best enjoyed the same day.

This is the kind of dessert that doesn’t ask for precision, just good ingredients and a little patience. Enjoy!