Gluten-free

Delicious Swiss Meringue Pavlova

Recipe Snapshot

Servings

8

Total Time

4 h 25 min

Course

dessert

Ingredients

Preheat an oven. Line a baking sheet with parchment paper, then use a pencil to draw a circle about 10-inches round. Flip the parchment paper over.

Prepare the baking sheet

1

Place egg whites and granulated sugar in the bowl of a stand mixer. Set this over a saucepan of simmering water, then cook, whisking constantly, until the sugar has dissolved. Carefully transfer the bowl over to the stand mixer, then affix the whisk attachment.

Make a double boiler

2

To the egg and sugar mixture, add cornstarch, cream of tartar, and Kosher salt. Whisk on high speed for until the egg whites have glossy, stiff peaks. Add vanilla extract, then blend once more until incorporated.

Prepare the meringue

3

Spoon the meringue into the outlined circle, then use a spatula to create a somewhat flat center. Essentially, you want the outer edges of the meringue to be slightly taller than the center, which will have cream spooned on top of it. Bake.

Bake the meringue

4

Combine heavy cream, confectioner’s sugar, and almond extract in the bowl of a stand mixer fitted with whisk attachment. Whip until stiff peaks form.

Shortly before serving, make the whipped cream

5

Spoon the whipped cream on top of the cooled meringue. Top with fresh raspberries, sliced almonds, and chocolate shavings. Serve immediately!

Assemble, then serve

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Meet Author

Ari

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