Fruit Pavlova with Raspberry Coulis
- 6 large egg whites, (room temperature)
- 1 1/2 cups sugar
- 1 Tbsp. lemon juice
- 1 tsp. vanilla extract
- 1 Tbsp. cornstarch
- 1 cup heavy cream
- 1/4 cup sugar
- 1 Tbsp. cognac or gold rum
- 1 1/2 cups fresh or frozen raspberries
- 1/4 cup brandy
- 1/4 cup honey/sugar
DIRECTIONS: Preheat oven to 180 F. Line a baking sheet with parchment paper. Using a pencil, draw 6, 5-inch circles, spaced 1-2 inches apart. Prepare a pastry bag tipped with a star tip. Place egg whites, sugar, lemon juice, vanilla and cornstarch into a heavy-duty mixer bowl, mix on the highest speed and whisk eggs for approximately 15 minutes, until egg whites are stiff and almost the consistency of marshmallow crème. Transfer meringue into prepared pastry bag. Pipe 1-inch tall, 5-inch wide circles of meringue onto prepared parchment paper. Bake meringues for 2 ½ hours. Turn oven off, and leave door closed until meringues cool completely—3-4 hours or overnight. (Opening the oven door will cause cracked meringues.)
Place raspberries, brandy and syrup/sugar into a small saucepan and simmer over medium heat. Cook raspberries for 8-10 minutes until sauce thickens. Strain raspberry sauce through fine-sieve strainer. (If you have a dispenser bottle, pour the syrup into the bottle and set aside.) Before serving, prepare the Chantilly crème. Place cream, sugar and brandy into mixer bowl. Whisk on high speed until stiff peaks form (3 minutes). Spread generous amount of crème over meringue; top with fruit and syrup.
Source: Tatyana's Everyday Food
