Pavlova with Honey Smashed Raspberries sounds difficult to make. However, I love making pavlovas and I think this is the easiest version yet!
Some of my other pavlova recipes call for adding vinegar and cornstarch to stabilize the whipped egg whites. However, I always have trouble keeping the vinegar cornstarch mixture homogenous. A teaspoon of vinegar mixed with a teaspoon of cornstarch is such a tiny amount. Even though vinegar/ cornstarch works perfectly to stabilize the egg whites, it requires just a little more finesse.
I love this recipe that simply uses a bit of cream of tartar to stabilize the egg whites. I always seem to have cream of tartar on the shelf. Half a teaspoon is easy to add. The pavlovas are crisp, creamy and marshmallow-y perfection!
Technically, this recipe features a coulis, which is a sweetened fruit puree. But home cooks don’t often create coulis, right? I think home cooks like to smash things (I do!) hence I have the sauce name a fun title. If you can’t find fresh raspberries, simply substitute raspberry jam thinned with a little apple juice or rum. Unfortunately, raspberry jam does not require smashing, so save your smashing skills for another time!
Yes, you really do smash honey together with raspberries! That is it! Very simple and delicious. Life is complicated enough without adding complicated recipes. Pavlova with Honey Smashed Raspberries is one of my new favorite desserts.
Hopefully you won’t see this as a complicated recipe. Their deliciousness is worth the effort. I think pavlovas are easier to make than box cake mixes or pies. Why don’t we make them more often? Probably because of the long oven time.
But if you plan ahead a little, you can have an amazing, fresh dessert that cannot be replicated in a bakery or restaurant. Pavlovas are the best when made at home. Add the best seasonal fruits you can find and enjoy them often!
Pavlova with Honey Smashed Raspberries is an outstanding dessert
- Prep Time: 15 minutes
- Cook Time: 3-12 hours
- Total Time: 0 hours
- Yield: 6 servings 1x
Ingredients
Pavlova:
6 egg whites, room temperature
1 cup caster sugar
½ tsp cream of tartar
Honey Smashed Raspberries:
1 round slice of lemon
½ cup fresh raspberries
1–2 tbsp. honey
Garnish:
Your favorite berries
Mint for garnish
Instructions
Heat your oven to 300°F (148°C) for 15 minutes.
To make the pavlova, pour the egg whites in the bowl of an electric mixer. Whip the egg whites until they are cloudlike, fluffy yet firm, about 3-4 minutes. Avoid overwhipping.
Once the egg whites appear fluffy and firm, add the caster sugar one spoonful at a time, allowing to incorporate before adding the next spoonful, about 5 seconds. Once all of the sugar is incorporated, add the cream of tartar. Whip for 5-10 seconds more, blending well. Turn off the mixer.
Line a baking sheet with parchment paper. Spoon dollops of the pavlova mixture onto the parchment. For large individual pavlovas, spoon out 6 dollops. For smaller pavlovas, spoon out 12 dollops. You can optionally stir the mound of pavlova to make a well in the center for fruit.
Place the pavlova in the oven and lower the temperature to 200°F (130°C). Bake for 1 hour, and then turn the oven off, allowing the oven to cool. Leave the pavlova in the oven for at least 2-3 hours. For best results, leave the pavlova overnight in the cooling oven. Do not open the oven while the pavlova is cooling.
When you are ready to serve the pavlovas, make the Honey Smashed Raspberries. Place the round slice of lemon and fresh raspberries on a shallow plate along with the honey. Use a fork to smash the lemon, raspberries and honey together. Remove and discard the lemon membrane.
Place the pavlovas on a serving platter. Spoon over the Honey Smashed Raspberries and garnish with fruit and mint. Serve immediately.
Notes
If you are planning ahead, you can make pavlovas in advance. Once they have cooled completely (preferably after you have allowed them to cool in the unopened oven overnight) place the pavlovas in ziplock bags and store at room temperature. Best when served within 48 hours after removing from the oven.
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