Pavlovas are Australian desserts that are usually constructed with a meringue base, a cream topping and fruit. This recipe tops small meringue bases with either this Cinnamon Custard or a store-bought dairy-free ice cream of your choice, fresh raspberries and lemon zest.
Makes 4 pavlovas
Prep Time: 15 minutes
Cook Time: 1 hour, 30 minutes
Ingredients:
- 3 large egg whites
- pinch of salt
- ¾ cup packed light brown sugar
- ½ t. distilled white vinegar
- 1 t. vanilla extract
- 1 recipe Cinnamon Custard or dairy-free ice cream (See Head Note)
- Fresh raspberries
- Lemon zest from 1 lemon
Preparation:
1. Preheat the oven to 250 F. Line a baking sheet with parchment paper and set aside.
2. In a large bowl using an electric hand mixer set on a low speed setting, beat the egg whites, ½ cup of the sugar, and salt until the mixture is smooth. Turn up the speed to medium and continue to beat for 7-8 minutes more, or until soft peaks form. Sprinkle in the remaining sugar and beat for 2 additional minutes, or until the mixture forms stiff peaks. Add the vinegar and vanilla extract and beat until combined.
3. Using a rubber spatula, spread the mixture into 4 4” circles creating a slight well in the center so that the circles look like small nests. Bake in the oven for about 1 ½ hours, or until the edges are crisp but the centers are just set. Allow the pavlovas to cool for several minutes on the sheet on a wire cooling rack, then carefully remove the pavlovas from the parchment and let them cool completely on the rack.
4. When the pavlovas are cool and ready to be served, fill the wells with dairy-free cinnamon custard or dairy-free ice cream of your choice, then top with fresh raspberries and lemon zest and serve immediately.
