Gingered Raspberry Pavlova

5 from 4 votes

Gingered Raspberry Pavlova

This Pavlova recipe features fresh raspberries with a touch of ginger, sweet whipped cream and the perfect meringue shell. It's utterly fabulous.

Prep Time20

Cook Time2

Total Time2 20

Course: Dessert

Cuisine: American, French

Keyword: dessert

Servings:

Calories: 510kcal

Author: Mary Fran Wiley

Ingredients

For the meringue base

150 grams egg whites this is about 5 large whites
300 grams 1½ cups sugar, preferably super fine

For the coulis

2 6-oz packages fresh raspberries about 2 cups
¾ cup Simple Syrup
1½ tablespoon fresh lemon juice
1 teaspoon grated fresh ginger
½ tablespoon tapioca starch arrowroot or cornstarch

For the whipped cream

1 cup heavy whipping cream
1 tablespoon sugar

To finish it off

1 6-oz package about 1 cup fresh raspberries
½ cup sliced almonds

Instructions

Make the meringue

Preheat oven to 200 degrees Fahrenheit. Line a baking sheet with parchment paper, and if it will help, trace a 9″ circle and then turn it over so the marked side is down – you should still be able to see the line through the paper.
In a very clean bowl of a stand mixer fitted with the whisk attachment (I wipe mine out with a wee bit of vinegar or lemon juice to make sure there is no grease or oil residue), add the egg whites.
Starting on low and slowly raising the speed when bubbles cover the surface, raise the speed to high and beat the egg whites until stiff peaks form.
Add the sugar slowly – about 1 tablespoon at a time, making sure that you get back to stiff peaks after each addition.
Dab a small amount of meringue under each corner of the parchment to hold it in place on the sheet.
Scoop your meringue mixture into the circle and use an offset spatula to create a slight well.
Bake for 1½ to 2 hours. The meringue is done when it lifts away from the parchment easily. Place on a wire rack to cool.

Make the coulis

In a medium sauce pan, combine the raspberries, simple syrup, lemon juice and fresh ginger. Over medium heat, bring the ingredients to a boil and cook until the raspberries soften.
Sprinkle the starch over 1 tablespoon of water and stir to remove any lumps. Add this to the raspberry mixture and cook the sauce until it starts to thicken (about 3-5 minutes).
Strain the coulis through a fine-mesh sieve and allow to cool.

Whip the cream

Either by hand, or in the bowl of a stand mixer, whip the cream and tablespoon of sugar until soft peaks form.

Assemble the pavlova

Immediately before serving, spread the whipped cream over the top of the meringue.
Gently pour the coulis over the top.
Sprinkle with the fresh raspberries and sliced almonds and serve immediately.

Notes

The meringue base and coulis can be made several days in advance and the cream whipped shortly before assembly. The moisture from the whipped cream and the coulis will be absorbed by the merengue and the mix of soft and crunchy textures will be lost.

Nutrition