Vanilla bean brings warmth to the traditional meringue in this Pavlova topped with Buttermilk Whipped Cream and Raspberry Coulis and toasted pine nuts for another layer of delicate crunch. Read more about the rich history of this dessert, here.
Raspberry Pine Nut Pavlova
Makes about 8 servings
- 4 large egg whites (120 grams), room temperature
- ½ teaspoon (2 grams) vanilla extract
- ¼ teaspoon cream of tartar
- 1 cup (200 grams) granulated sugar
- 1 vanilla bean, split lengthwise, seeds scraped and reserved
- 1 teaspoon (5 grams) distilled white vinegar
- 1 tablespoon (8 grams) cornstarch
- Raspberry Coulis (recipe follows)
- Buttermilk Whipped Cream (recipe follows)
- Garnish: toasted pine nuts
- Preheat oven to 180°F (82°C). Draw a 9-inch circle on a sheet of parchment paper. Place parchment, circle side down, on a baking sheet.
- In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites, vanilla, and cream of tartar at medium-low speed until foamy soft peaks form. Increase mixer speed to medium-high. Add sugar, 1 tablespoon (12 grams) at a time, beating until glossy stiff peaks form. Scrape sides of bowl. Increase mixer speed to high. Beat until sugar is dissolved, 5 to 7 minutes. Add vanilla bean seeds and vinegar, beating until combined. Sift cornstarch over meringue mixture, and beat until combined.
- Spoon meringue onto circle on parchment. Using a spoon, loosely shape meringue into a 9-inch round, about 3 inches thick.
- Bake until set and dry, about 2 hours. Turn oven off, and let meringue stand in oven with door closed for 1 hour.
- Spoon half of Raspberry Coulis overmeringue. Top with Buttermilk Whipped Cream and remaining Raspberry Coulis. Garnish with pine nuts, if desired. Serve immediately.
Makes about 1½ cups
- 3 cups (390 grams) fresh raspberries, divided
- 3 tablespoons (42 grams) firmly packed light brown sugar
- 2½ tablespoons (37.5 grams) fresh lemon juice, divided
- 1 teaspoon (5 grams) water
- ½ teaspoon (1.5 grams) cornstarch
- 1 tablespoon (21 grams) honey
- In a small saucepan, bring 1½ cups (195 grams) raspberries, brown sugar, and 1½ tablespoons (22.5 grams) lemon juice to a boil over medium heat.
- In a small bowl, stir together 1 teaspoon (5 grams) water and cornstarch. Add cornstarch mixture to raspberry mixture; cook, stirring constantly, until slightly thickened, about 1 minute.
- Remove from heat. Stir in honey, remaining 1½ cups (195 grams) raspberries, and remaining 1 tablespoon (15 grams) lemon juice. Let cool completely. Refrigerate in an airtight container for up to 5 days.
Buttermilk Whipped Cream
Makes about 1½ cups
- ½ cup (120 grams) heavy whipping cream
- ¼ cup (60 grams) whole buttermilk
- 1 tablespoon (12 grams) granulated sugar
- ¼ teaspoon kosher salt
- In the bowl of a stand mixer fitted with the whisk attachment, beat all ingredients at high speed until stiff peaks form. Use immediately.