1 1/4 cup sugar
4 egg whites
1 teaspoon almond extract
1 teaspoon lemon juice
2 teaspoons corn starch
Beat egg whites until stiff not dry. Add sugar 1 tablespoon at a time until thick and glossy. Gently fold in the lemon juice, almond and cornstarch. Spread mixture evenly onto the circle, leaving a depression in the middle. Bake on 300 degrees for 1 hour. Cool completely on wire rack.
1/2 cup sugar
3 tablespoons cornstarch
2 cups fresh raspberries and more for garnish
1/4 cup Chambord Liqueur or in a pinch use another favorite flavor or you have on hand
1/4 cups water
1/2 cups heavy cream
2 tablespoons powdered sugar
In a medium size saucepan add the sugar and cornstarch, stir in the raspberries, Chambord and water. Cook until it boils then for another minutes. Let cool for 15 minutes then add the remaining raspberries. Cool.
Beat heavy cream and powdered sugar with a heavy duty electric wire beater, 1 minute or until soft peaks form.
|There is no such thing as a bad Pavlova to me,|
even if you don't make it perfect to look at, it
will still be delicious! This is no where near what I have seen other's make but oh well!
Don't miss trying this delicious dessert!
Some other great Pavlova Recipes I was inspired by:
That Skinny Chick Can Bake Chocolate Raspberry Pavlova
No Recipes Perfect Pavlova
Joy of Baking Chocolate Pavlova