Yields 12 servings
- 4 large egg whites
- 1/2 tsp cream of tartar
- 1 cup white sugar
- 2 tsp cornstarch
- 1 tsp vanilla extract
- 1 – 1/2 pints heavy cream
- 1/4 cup sugar
- 1/2 tsp vanilla extract
- 2 tsp cornstarch
- 1/2 cup sugar
- 1/4 cup water
- 6 oz raspberries (about 1 1/4 cups)
- Small handful of blueberries and blackberries (optional)
- Assorted berries for topping
Preheat the oven to 290 degrees F.
Line two baking sheets with parchment paper.
In a large bowl, mix the egg whites and cream of tartar. Beat the egg whites on low with an electric mixer, slowly increasing the speed as they expand. When soft peaks form, switch to high speed and slowly add sugar to the egg whites, about one tablespoon at a time. Continue to beat the egg whites until they are glossy and stiff peaks form. Lightly fold in the cornstarch and vanilla extract.
Spoon the meringue into a piping bag and pipe out 12 individual four-inch disks onto parchment paper. (If you do not have a piping bag, you can use a large Ziploc bag in a pinch. Just spoon the meringue inside and snip a small hole in one corner.) Bake for 40 minutes at 290 degrees. When the meringues are done, turn off the oven and allow the meringue disks to cool without opening the door. This will help prevent cracking.
Place the heavy cream into a bowl and beat with an electric mixer until the cream expands. Slowly add sugar and beat until the cream thickens. Add more sugar to taste if desired. Fold in the cornstarch and vanilla extract.
Add the sugar and water into a small saucepan over medium heat. Once sugar has dissolved, add the raspberries. If desired, add a small amount of blueberries and blackberries. Bring to a boil, lower the heat and simmer until the sauce has thickened. Run through a food processor and chill.
Carefully transfer the meringue disks onto serving dishes and top each with a generous dollop of whipped cream. Arrange the assorted berries on top and drizzle each pavlova with the chilled raspberry sauce.