Raspberry Pavlovas with Whipped Greek Yogurt
Pavlovas are a great dessert choice when you want to impress, but don’t want to spend a ton of time layering and stirring, or sitting in your sweltering kitchen with the oven on high in the heat of the summer. While often made into one large dessert, Chef Brandi has opted for individual portions, shortening your oven time even more. Paired with a tangy whipped Greek yogurt cream, and tart raspberries, you get the all sweetness of summer without overpowering the delicate meringue.
Ingredients
FOR THE MERINGUES:
- ¼ vanilla bean
- 4 ¾ ounces superfine sugar
- 2 ½ teaspoons cornstarch
- 3 ounces egg whites, room temperature
- Pinch kosher salt
- 1 teaspoon white wine vinegar
FOR THE WHIPPED GREEK YOGURT:
- 1 cup heavy cream
- 1 cup Greek (strained) yogurt
- 1 tablespoon sugar
- For the raspberry sauce
- 4 –6 cups raspberries
Instructions
- Place a rack in the middle of the oven and preheat the oven to 250°F. Line a large baking sheet with parchment paper. In a small bowl, rub the vanilla bean seeds into the sugar and stir in the cornstarch. Sift to remove clumps.
- In the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites and salt, starting on low, increasing incrementally to medium speed until the egg whites turn opaque and white.
- Increase the speed to medium-high, and slowly and gradually sprinkle in the sugar-cornstarch mixture. A few minutes after the sugar is added, pour in the vinegar. Increase the speed to high and whip until the meringue is glossy and stiff, about 5 minutes.
- Spoon the meringue into 6 mounds on the parchmentlined baking sheet. With the back of a spoon, create an indentation in the middle of each for holding the filling once the meringue is baked. Place the baking sheet in the oven and bake for 70–80 minutes, or until the meringue is crisp and dry to the touch on the outside. The interior should have a marshmallow-like consistency.
- Check the pavlovas at least once during the baking time. If it appears to be taking on color or cracking, reduce the temperature by 25 degrees, and rotate the pan. Once baked, gently lift the meringue from the baking sheet and cool on a wire rack.
- Whip together the heavy cream, Greek yogurt and sugar in a mixing bowl until you have medium-stiff peaks. Spoon the whipped yogurt over the cooled meringue.
- Push one pint of the raspberries through a fine-mesh strainer to remove the seeds and create a purée. Toss the rest of the raspberries with the purée.
- To assemble the pavlovas, spoon the whipped yogurt into the wells of the cooled meringues, and then top with spoonfuls of the raspberry mixture. Serve immediately.