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!
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