raspberry brown sugar pavlova
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raspberry brown sugar pavlova

A pavlova is perfect sharing food - & it’s make-ahead – even better. A pavlova takes a couple of hours to cook, then you have to leave it to cool down inside the oven. It has to be completely cold when it’s topped with whipped cream & - importantly, it has to be kept somewhere with little humidity as sugar doesn’t like humidity & can soften & weep. The fridge is a humid environment – remember that. I store leftovers in the fridge never store the meringue in the fridge prior to decorating & serving. To store just the meringue - carefully cover the pavlova – minus the cream & fruit & leave in a cool, dry place then add the cream & fruit just before serving.
Prep Time15 mins
Cook Time2 hrs
resting time8 hrs
Total Time2 hrs 15 mins
Course: Dessert
Cuisine: Australian
Servings: 8
Author: Lovoni

Ingredients

  • 8 large egg whites
  • 1 cup granulated sugar, plus 1 tablespoon
  • 1 cup packed brown sugar
  • 4 teaspoons cornstarch cornflour
  • 2 teaspoons white vinegar
  • pinch salt
  • 1 1/2 cups heavy cream
  • 3/4 cup raspberry jam or jelly, at room temperature
  • 2 to 3 cups of fresh raspberries
  • powdered/confectioner’s sugar icing sugar

Instructions

  • Preheat oven to 300°F (150°C). Trace an 8-inch circle on a piece of parchment paper. Turn paper over & place on a baking sheet.
  • Beat egg whites in a large, clean bowl with a balloon whisk attachment using an electric mixer until soft peaks form. Add each sugar, a couple of tablespoons at a time, reserving the extra tablespoon of granulated sugar for the whipped cream. Once all the sugar is added, beat about 3 minutes or until mixture is shiny and stiff.
  • Add cornstarch, vinegar & salt. Beat 5 to 10 seconds until well combined.
  • Spoon pavlova mixture evenly inside the circle & spread almost until the edge of the circle, smooth the top of the pavlova.
  • Turn the oven down to 240°F (120°C). Bake 2 hours (do not open oven door at any time). Turn oven off, do not open door. Leave pavlova in the oven until completely cooled, or overnight - this prevents cracking and ensures the pavlova will be dry (maybe stick a note on the oven door as a reminder the pavlova is in there).
  • Beat cream, vanilla and 1 tablespoon of sugar in a large bowl until whipped and soft peaks form. Fold through jam. Spread cream on top of pavlova. Scatter with raspberries & dust with sugar. Cut into wedges to serve. Serves 8.