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Pretty Pavlova Cake
Recipes
Pretty Pavlova Cake
12 servings
1 hour, 45 minutes total (Active 45 minutes)

Ingredients

...For the topping
  • 2 cups fresh raspberries
  • 1 cup shelled pistachios, coarsely chopped
  • ¼ cup fresh mint leaves, for garnish
  • Berry syrup, if desired

Steps

    1. Preheat oven to 250°F. Arrange rack in center of oven. Line a baking sheet with parchment paper and draw a 10-inch circle in the center, and then a 5-inch circle in the middle of bigger circle.
    2. Beat egg whites in large bowl, with an electric mixer, on medium speed for 3–4 minutes or until soft peaks form. Gradually add sugar, 2 tablespoons at a time, and continue beating 2–3 more minutes, on high speed, until stiff peaks form.
    3. Add vanilla extract, vinegar, and cornstarch, and beat on medium-low speed, until just combined. Transfer meringue to zip-top (or pastry) bag. Seal bag (releasing any air from bag), then snip off one corner. Pipe ten mounds of meringue (3-inches wide x 2-inches high) inside the two circles drawn on the parchment paper, in a wreath shape. Smooth edges with back of a spoon.
    4. Bake 60–75 minutes or until the outside is dry and a very pale cream color. Turn oven off and leave oven door slightly open to let meringue cool completely in the oven.
    5. Gently transfer cooled meringue wreath to a serving platter. Chop pistachios. Arrange berries and pistachios on top of meringue. Garnish with mint leaves and berry syrup (if desired). Serve.

Amount per 1⁄12 recipe serving: Calories 210, Total Fat 5g, Sat Fat 0.5g, Trans Fat 0g, Chol 0mg, Sodium 30mg, Total Carb 40g, Fiber 2g, Sugars 35g, Protein 4g, Calc 2%, Iron 6%