SERVES 8 TO 10
In Southeast Asia, where I spent part of my childhood, I had lots of friends from Australia and New Zealand, so pavlova—named for a famous Russian ballerina whose visit Down Under caused quite a stir—was a frequent treat. Though Aussies and Kiwis disagree on which country actually invented pavlova, we can all agree it is an incredible creation. The mix of crisp meringue with a marshmallow center, light cream, and sweet, juicy fruit ranks it high on my list of perfect desserts. I have often made pavlovas for dinner parties, and feel almost guilty eliciting so many oohs and aaahs from my guests, because it’s just so simple.
In this recipe, the pavlova is topped with perky red raspberries; I have played with the color and flavor of the whipped cream and meringue to achieve a beautifully shaded ombré effect. Light, fresh, and elegant, it’s great for a shower, tea, or lunch with the girls. Don’t worry if the slices are less than perfect—they’re supposed to be that way!
1 teaspoon distilled white vinegar, plus more for wiping the mixer bowl
1 cup superfine sugar
2 teaspoons cornstarch
4 large egg whites, at room temperature
½ teaspoon pure vanilla extract
3¾ cups (about 9 ounces) fresh raspberries, divided
3 tablespoons sugar
1½ cups heavy cream
Preheat the oven to 275°F. Line a large baking sheet with parchment paper, trace a 9-inch circle in dark-colored pen onto the parchment, and flip the parchment over. Dampen a paper towel with vinegar and wipe the inside of a stand mixer bowl to remove any excess oil, then dry with a clean paper towel.
In a small bowl, whisk together the superfine sugar and cornstarch to blend and remove lumps.
In the clean bowl of the stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy. Raise the speed to medium-high and begin adding the sugar-cornstarch mixture 1 tablespoon at a time, until all the sugar has dissolved, 1 minute more. Add the vinegar and beat until the meringue is glossy and holds stiff peaks, approximately 10 minutes more. Using a silicone spatula, fold in the vanilla until incorporated, being careful not to deflate the whipped egg whites.
Scoop the egg white mixture into the circle you drew on the parchment paper, pushing out the sides to form a slight well in the center (to hold the cream and fruit after baking). Bake until the meringue has puffed up and cracked on the top, approximately 1 hour and 15 minutes. Turn off the oven and, with the door closed, let the pavlova cool completely in the oven.
In a blender or food processor, puree 2¼ cups of the raspberries and the sugar until smooth, 30 seconds; press the puree through a fine-mesh sieve into a bowl, using a silicone spatula to force through all the puree; discard the seeds. Either by hand, in the bowl of a stand mixer fitted with the whisk attachment, or with a hand mixer, beat the cream until it forms soft peaks. Gently fold the raspberry puree into the cream.
Gently peel the pavlova from the parchment paper and set it on a serving platter. Spoon the cream into the center of the pavlova, spreading it outward but leaving a 3-inch meringue border on the edges. Top with the remaining 1½ cups raspberries. Cut into wedges to serve.