@blackskullsreaper: Raspberry Pavlova with Vanilla Whipped Cream ❤️ Ingredients For the Pavlova 4 large egg whites, room temperature 1 cup (200 g) granulated sugar 1 teaspoon cornstarch 1 teaspoon white vinegar 1 teaspoon vanilla extract For the Vanilla Whipped Cream 1 cup (240 ml) heavy whipping cream, chilled 2 tablespoons powdered sugar 1 teaspoon vanilla extract For the Raspberry Topping 2 cups fresh raspberries 2 tablespoons raspberry jam 1 teaspoon fresh lemon juice Fresh mint leaves (optional) Powdered sugar, for dusting Instructions Preheat the oven: Heat to 250°F (120°C). Line a baking tray with parchment paper and draw an 8-inch circle as a guide. Whip the egg whites: Beat the egg whites until soft peaks form. Gradually add the sugar, one tablespoon at a time, beating until the mixture is thick, glossy, and forms stiff peaks. Add the stabilizers: Gently fold in the cornstarch, vinegar, and vanilla extract. Shape the pavlova: Spoon the meringue onto the prepared tray, forming a round nest with slightly raised edges and a shallow center. Bake: Bake for 75–90 minutes, until the outside is dry and crisp. Turn off the oven and let the pavlova cool completely inside with the door slightly open. Prepare the whipped cream: Beat the chilled cream, powdered sugar, and vanilla extract until soft, fluffy peaks form. Prepare the raspberries: Gently toss the raspberries with raspberry jam and lemon juice until lightly coated. Assemble: Transfer the cooled pavlova to a serving plate. Spoon the vanilla whipped cream into the center, spreading it gently toward the edges. Decorate: Pile the raspberry mixture generously over the cream. Garnish with fresh mint leaves and a light dusting of powdered sugar. Serve: Slice gently and serve immediately for the perfect combination of crisp meringue, soft marshmallow-like center, silky vanilla cream, and juicy raspberries. ✨ Tip: Make the meringue shell a day ahead and store it in an airtight container in a cool, dry place. Add the cream and raspberries just before serving to keep it crisp.

2026-10-18 07:27:54

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