When I saw the theme for this week’s Sunday Supper was mother’s favorites, I knew I wanted to make something either I knew my mum liked or that I have memories of her making. Typically the dishes that came to mind of my mum making are things I have already shared like moussaka and bobotie, so I wondered about new dishes that would be to her taste. My parents were visiting a couple of weeks ago and I thought I might see if there was something I made that would fit, but I got a little too caught up in sharing recent favorites than new things (though there were one or two as you will see in due course). So, I had to get thinking again. Then it hit me: pavlova. In particular, pavlova with raspberries and cream is a dessert I will always associate with my mum that’s also delicious and so makes the perfect choice to share this week.
I have lots of memories associated with eating my mum’s pavlova. True, it’s essentially egg white and sugar, like meringues, so is not really the healthiest, but it’s so much better than your regular meringue and the fact it’s so tasty, it’s a treat that has to be done once in a while. And I have reduced the sugar in this version a bit without any real impact on flavor. You get the meringue’s delicious light crispness but also a soft, pillowy center. Topped with raspberries and cream, you have the sweet fruit and rich cream complimenting perfectly as well. All in all it’s a beautiful, delicious dessert.
When I say I have memories of eating my mum’s pavlova, while I remember it as a child, one of my best memories is actually eating this when visiting one time as an adult. My parents live in Edinburgh which hosts a big arts festival every summer – hundreds of theatre, music and comedy productions are put on in every space that could possibly be considered a stage across the city and the population of the city doubles. Many locals, at least if they are based centrally, actually move out for the duration and rent out their homes, but my parents are on the outskirts and instead have played host to me and various friends over the years when I was living further South (as well as enjoying the odd show in the festival themselves, of course). One year when I was visiting with friends, there was one night we had stayed in town rather than return for dinner but my mum had made a raspberries and cream-topped pavlova and left the rest for us in the fridge if we wanted it when we came back. It may not have been typical, but it made for the most fantastic midnight snack as the three of us stood in the kitchen devouring it, trying not to wake my parents.
Pavlova is said to have been developed by a chef in honor of the ballerina Anna Pavlova touring Australia and New Zealand and it’s very common as a dessert in both. I kind of like the thought of the light and airy meringue being a bit like a tutu – maybe it’s a way I can make up for my inability to be that good at ballet as a child. It can have various toppings – my mum also made a nice version topped with lemon curd and whipped cream – but a raspberry version has a particular place in my heart and I love the color and freshness they give.
One thing I often find with making pavlova, which is partly why I rarely do it, is they are usually far too big for us to get through in a sensible time before it goes gooey; most recipes serve 6-8. On the flip-side, I didn’t want to make individual pavlovas as I do love to have that balance of soft, pillowy fluffiness in the middle and the crisp outside that to me distinguishes pavlova from meringue. So instead I have made a smaller-sized pavlova that’s about right for 4 servings. Making pavlova is pretty easy if you watch a couple things – make sure your egg whites are whisked until stiff (but not over-beaten), then gradually add your sugar (not all at once). Bake it in a low oven, and leave it in the oven after you have turned it off to cool down gradually. All of these help you get a good rise and texture, and not too many cracks (as you can see I still got some after it cooled, and mine rose up in the middle but it’s hard to be totally perfect).
Pavlova with raspberries and cream is to me a classic spring-summer dessert that as a result is perfect for mother’s day as well as many occasions that come up at this time of year. The wonderful balance of crunch and soft fluffiness, the cream and raspberries mingling in is just so delicious, it is hard to beat. It’s certainly a dessert I’d be glad to eat on mother’s day, or any other excuse I could find, and I am sure you will enjoy it too.
- 2 large egg whites
- 3.5oz/100g granulated sugar
- ½tsp vanilla extract
- ½tsp cornstarch/cornflour
- ½tsp wine vinegar (white best but red fine)
- To top -
- ½ cup/120ml heavy /double or whipping cream
- ½cup/65g raspberries plus extra to decorate top (around 8)
- Preheat the oven to 300F/150C and line a baking sheet/tray with parchment paper that's at least 8in/20cm square.
- Whisk the egg whites in a clean bowl until stiff peaks - the way to know if they are stiff enough is if you try to tip the bowl, if they slide they are not stiff enough, if they don't, they are fine. Avoid beating beyond this point as you may over-beat.
- Gradually add the sugar 1tbsp at a time, beating in after each addition, until it is all added and the mixture is glossy.
- Add the vanilla, cornstarch and vanilla, whisk in then turn the mixture out into the middle of the parchment-lined tray. Form a circle about 6-7in/15-18cm in diameter with a slight dip in the middle.
- Bake in the preheated oven, in the middle of the oven, for approximately 45-50 minutes until it is lightly golden and dry to touch. It will seem crisp when touched (although be gentle so you don't break it). Turn off the oven and leave the pavlova inside with the door closed for a further 50min-1 hour. This will help avoid it sinking and cracking.
- Up to around 2hrs before serving, carefully remove the parchment from the bottom of the pavlova and place on a serving plate.
- Whip the cream until lightly whipped (soft peaks) then add the raspberries - if using a stand mixture you can probably put them in whole, with a hand mixture you'll need to break them up a bit first. Beat a little more until combined and semi-firm.
- Pour the cream mixture into the middle of the pavlova and carefully spread out so you still have a good 1in/3cm or so without cream round the edge. Top with the extra raspberries. Keep chilled until ready to serve.
See all the other mother’s favorite recipes being shared today – thanks to Christie of A Kitchen Hoor’s Adventures and Wendy of Wholistic Woman for hosting –
Starters (Appetizers, Beverages, Breakfast):
- Banana Bread Baked Oatmeal by Cooking With Carlee
- Frozen Pina Colada by The Redhead Baker
- Goats Cheese Rolls with Honey and Thyme by Manu’s Menu
- Mom’s Banana Bread by Family Around the Table
- Mom’s Famous Poppy Seed Bread With A Citrus Glaze by And She Cooks
- Mom’s Wine Spritzer by Momma’s Meals
Salads, Side Dishes, and Sauces:
- Asiago Bruschetta Roasted Asparagus by Flavor Mosaic
- Italian Country Salad by Cupcakes & Kale Chips
- Mom’s Cucumbers in Vinegar by Simple And Savory
- Mom’s Homemade Perogies by A Kitchen Hoor’s Adventures
- Mom’s Potato Salad by Palatable Pastime
- Polish Haluski (Pan Fried Noodles & Sauerkraut) by The Crumby Cupcake
- Spinach Salad with Simple Vinaigrette by Cooking Chat
- Zippy Barbecue Sauce by Amee’s Savory Dish
- Chicken and Egg Salad Sandwich by The Freshman Cook
- Grilled Chicken with Poblano Cream Sauce by Casa de Crews
- Fried Smelt by A Day in the Life on the Farm
- Granny Smith’s Meatloaf by Get the Good Stuff!
- Jean’s Best Vegetable Soup by Food Lust People Love
- Lemon & Garlic Herbed Roasted Chicken by Cosmopolitan Cornbread
- Mama’s Favorite Southern Fried Chicken by The Chef Next Door
- Mom’s Cheese & Onion Enchiladas by The TipToe Fairy
- Mom’s Lentil Toastadas by Grumpy’s Honeybunch
- Mom’s Moussaka by My Life Cookbook
- Shirley’s Potato Soup by Our Good Life
- Mom’s Spare Ribs To Go by An Italian in my Kitchen
- Mom’s Sukiyaki: Japanese Beef and Vegetables Hot Pot by Asian In America
- Myra’s Super Supper by Tramplingrose
- Pizza Meatloaf by A Mind Full Mom
- Slow Cooker Cabbage Rolls by Cookin’ Mimi
- Apple Bread Pudding with Butterscotch Sauce by Hezzi-D’s Books and Cooks
- Apple Crisp by Cindy’s Recipes and Writings
- Baklava by That Skinny Chick Can Bake
- Brown Sugar Pudding by Un Assaggio of Food, Wine & Marriage
- Butter Balls by Feeding and More
- Carrot Cream Cheese Coffee Cake by Pies and Plots
- Chocolate Cherry Truffle Cheesecake by What Smells So Good?
- Crustless Pecan Pie Rice Pudding by Desserts Required
- Double Layer Chocolate Cake with Red Wine Chocolate Buttercream by Fantastical Sharing of Recipes
- Easy Classic Date Squares by She Loves Biscotti
- Gluten Free Strawberry Rhubarb Cake by What The Fork Food Blog
- Homemade Chocolate Cherry Candies by Gluten Free Crumbley
- Hungarian Crepes: Palacsinta by My Gourmet Connection
- Lemon Cookies with White Chocolate and Mint by The Finer Cookie
- Lemon Pound Cake with Lemon Glaze and Roasted Strawberries by Turnips 2 Tangerines
- Mom’s Apple Pie by Wholistic Woman
- Mom’s Famous White Icing by Monica’s Table
- Moms Mayonnaise Cake by My World Simplified
- Pavlova with Raspberries and Cream by Caroline’s Cooking
- Rocky Road Brownie Sundae for Mom by The Weekend Gourmet
- Rose Shortbread Cookies by Baking Sense
- Sour Cream Cheesecake by Magnolia Days
Plus What Mom Really Wants for Mother’s Day plus Mom’s Favorite from Sunday Supper Movement
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