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Raspberry Pavlova

Serves 6

2tsp cornstarch

2tsp white wine vinegar

1tsp vanilla extract

4 egg whites

8 ounces sugar


10 ounces heavy cream

3 1/2 cups raspberries

Pre-heat oven to 300 F


Cut out a large circle of parchment paper – about the size you expect your Pavlova to be (mine is about 8″ in diameter.) Don’t worry, circle doesn’t have to be perfect and as you can see from mine – it works fine roughly cut. ┬áPlace it on a baking sheet.


Mix together the cornstarch, vinegar, and vanilla in a small bowl.

In a large bowl, beat the egg whites until they form soft peaks.


While still beating, add the sugar. Using a metal spoon, fold in the cornstarch mixture and then spoon the mixture onto the parchment paper, swirling it into a circle.



Bake in the oven for 1 hour. You can make it ahead of time as the meringue will keep in an airtight container for up to a week. If using right away, make sure it is completely cool, before adding the topping.

Transfer the meringue to a serving dish. Whisk the cream until it just holds it’s shape and spoon onto the meringue base. Add the berries.

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