Ruby Berry Pavlova Recipe
Meringue, Bourbon Vanilla, Raspberry Sorbet
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Ingredients
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Meringue
Bourbon Vanilla Cream
Raspberry Sorbet
Method
Meringue
- 1
Preheat the Oven
Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper.
- 2
Whip Egg Whites
In a clean, dry mixing bowl, beat the egg whites on medium speed until they become frothy.
- 3
Add Sugar Gradually
Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the egg whites until stiff peaks form and the mixture is glossy.
- 4
Incorporate Cornstarch and Vinegar
Gently fold in the cornstarch, white vinegar, and vanilla extract until fully combined.
- 5
Shape Meringue
Spoon or pipe the meringue onto the prepared baking sheet in a circular shape, creating a slight dip in the center for the toppings.
- 6
Bake
Bake the meringue in the preheated oven for about 1.5 to 2 hours, or until it is dry to the touch. Turn off the oven and let the meringue cool completely inside.
Bourbon Vanilla Cream
- 7
Whip the Cream
In a mixing bowl, add the heavy cream and whip on medium speed until soft peaks begin to form.
- 8
Add Sugar and Vanilla
Add the powdered sugar and bourbon vanilla extract, then continue whipping until stiff peaks form.
- 9
Chill Cream
Refrigerate the whipped cream until ready to serve.
Raspberry Sorbet
- 10
Prepare the Raspberries
In a blender, combine the fresh raspberries, granulated sugar, and lemon juice. Blend until smooth.
- 11
Strain (Optional)
If desired, strain the mixture through a fine mesh sieve to remove the seeds for a smoother texture.
- 12
Freeze the Mixture
Pour the raspberry mixture into a shallow dish and freeze for about 4-6 hours, stirring every 30 minutes until it reaches a sorbet consistency.
