Raspberry Pavlova Recipe

Coconut Raspberry Pavlova

  • Prep Time: 30 minutes
  • Makes: 10
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Ingredients

Impress guests with this simple, yet sophisticated dessert.

  • 4 egg whites
  • 1/4 tsp (1 mL) cream of tartar
  • 1 cup (250 mL) fruit sugar
  • 1 tbsp (15 mL) cornstarch
  • 2 tsp (10 mL) vinegar
  • 1 cup (250 mL) whipping (35%) cream
  • 8 two-bite ® Chocolate Dipped Coconut Macaroons, finely chopped
  • 3 cups (750 mL) fresh raspberries
  • Icing (confectioner’s) sugar
Directions
  1. Preheat oven to 275 F (140 C). Line a baking sheet with parchment paper. Make a 9” (23 cm) circle on underside of paper.
  2. Beat egg whites and cream of tartar to soft peaks. Add sugar 2 tbsp (30 mL) at a time, beating until stiff peaks form, about 2 minutes. Beat in cornstarch and vinegar just until blended.
  3. Spoon egg white mixture onto prepared circle. With a spoon, form into a nest shape with hollow in center about 5 inches (12 cm) and sides about 1 inch (2.5 cm) high.
  4. Bake 1 1/4 to 1 1/2 hours or until crisp and golden. Cool completely on sheet on a rack.
  5. Beat cream to soft peaks. Fold in chopped macaroons. Spoon into meringue nest. Arrange berries on top. Sprinkle icing sugar lightly over raspberries just before serving.
Tips:
  • Prepare meringue a few days ahead.
  • Fruit sugar is fine granulated sugar. Process regular granulated sugar in a food processor about 30 seconds to get the finer consistency