Showcase your raspberry haul on a sweet pavlova, topped with whipped cream and a swirl of jam.
Ingredients
- 3 room temperature egg whites
- ¼ tsp cream of tartar
- ¾ cup sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
- Raspberry jam
- Fresh raspberries for topping
Instructions
-
Whip egg whites with cream of tartar until frothy. Slowly add sugar, one tablespoon at a time, and beat until stiff peaks form. Mix in vanilla.
- Spoon onto a parchment-lined baking sheet and swirl the whipped mixture into a large circle with a smaller circle divot inside.
- Bake at 275 degrees F for 1 hour to an 1 hour and 15 minutes or until crispy and dry on the outside. Turn oven off and let cool completely in the oven with door propped open.
- Whip heavy cream into stiff peaks, then spoon it into the center of the pavlova. Swirl in raspberry jam to taste and top with fresh raspberries