Individual Pavlovas with Cream Cheese Whipped Cream and Raspberry Sauce

09.17.2013

Merry Christmas! No but seriously I’m just going to state the obvious, these totally look like I was making a Christmas inspired dessert. Not what I was going for seeing as it’s September, rather I was just wanting to make a dainty and delicate dessert and these lovely colored desserts just happened to be it. I’ve been wanting to post pavlovas and have had this combination in mind for quite some time, so I couldn’t take not trying it out any longer. You’ve got to love the randomness of my food blog right :)? Maybe it would have been wise to wait until the holidays get closer to post them – but really these are so good that, like me, you won’t want to wait for the holidays either. Just ask my husband, they left him speechless for like 5 of the longest seconds ever. I was waiting for a response after he’d taking his first bite (because he and my kids are the second opinion around here) and then finally he is like “wow!” That is like the best thing I’ve ever eaten!” I love when I can get a good review.

Pavlovas with Cream Cheese Whipped Cream and Raspberry Sauce | Cooking Classy

To give you an idea of what these are all about, just imagine having sweet, fluffy, marshmallow-like clouds which are entirely surrounded with a delicate, crisp, melt-away, candy-like shell and topping that with a fluffy, cheesecake inspired, cream topping that’s covered with a tart, fresh raspberry sauce and then slowly pressing a fork longingly through each of those layers as the delicate meringue cracks and glides through it’s soft center, then gently carrying all of that food bliss (as not to allow even a spec of sauce to fall and waste even a drop) to your dessert parched mouth :) – yes, basically these have become something I’ll dream about. Even though these aren’t the quickest dessert that can be made, they’ll have you feeling that they are definitely well worth the wait once your try them. Raspberry cheesecake lovers, don’t pass this one by.

Oh and please don’t toss those egg yolks, make ice cream, pudding, mousse, fruit curd, egg nog, fettucine alfredo – there’s plenty good uses for them. Enjoy!

Pavlovas before baking

Before and after.

Pavlovas with Cream Cheese Whipped Cream and Raspberry Sauce | Cooking Classy

Pavlovas with Cream Cheese Whipped Cream and Raspberry Sauce | Cooking Classy

Pavlovas with Cream Cheese Whipped Cream and Raspberry Sauce | Cooking Classy

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Individual Pavlovas with Cream Cheese Whipped Cream and Raspberry Sauce

Yield: 8 to 10 servings

Prep Time: 35 minutes
Cook Time: 1 hour
Total Time: 2 hours 40 minutes

Ingredients

  • 1 1/2 cups granulated sugar
  • 2 tsp cornstarch
  • 6 large egg whites
  • 1/4 + 1/8 tsp cream of tartar
  • 1 pinch salt
  • 1 tsp vanilla extract
  • Fresh mint , for garnish (optional)

Raspberry Sauce

  • 3 Tbsp sugar
  • 2 1/4 tsp cornstarch
  • 18 oz fresh raspberries (frozen would work too)
  • 1/3 cup water

Cream Cheese Whipped Cream

  • 8 oz cream cheese
  • 1 1/2 cups heavy cream
  • 1 Tbsp granulated sugar
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 250 degrees. In a mixing bowl, whisk together sugar and cornstarch. In the bowl of an electric stand mixer fitted with the whisk attachment, whip egg whites with cream of tartar and salt on medium speed until soft peaks form, about 3 minutes. Increase speed to medium-high and slowly add in sugar mixture (I just continuously added 1 heaping tbsp at a time one right after the other), then increase speed to high and whip until stiff glossy peaks form, about 5 minutes, adding in vanilla during last minute of mixing.
  2. Spoon and dollop meringue into 3 to 4-inch circles (depending on how large you want them) onto parchment paper lined baking sheets then use the back of the spoon to create slight dips in their centers. Bake in preheated oven 60 minutes, then leave in oven with door closed, turn off oven and allow to rest in oven 45 minutes. Remove from oven and allow to cool completely.
  3. To assemble, top meringues with Cream Cheese Whipped Cream then Raspberry Sauce and garnish with mint. Assemble just before serving.
  4. For the raspberry sauce:
  5. In a medium saucepan, whisk together sugar and cornstarch. Stir in 1/3 cup water. Add half of the raspberries, then cook mixture over medium heat, whisking constantly until mixture has thickened. Remove from heat and cool completely. Stir in remaining raspberries. Store in refrigerator in an airtight container.
  6. For the cream cheese whipped cream:
  7. In a mixing bowl whip heavy cream until soft peaks form then add sugar and vanilla and whip until nearly stiff peaks form. In a separate mixing bowl, whip cream cheese until light and fluffy. Add cream cheese to whipped cream mixture and whip until stiff peaks form. Store in refrigerator.
  8. Recipe Source: Cooking Classy

 

22 comments

  • Jocelyn @BruCrew Life: Those look so ridiculously gorgeous!!! I love all the white with the bright pop of red from the raspberry! Pinned! September 17, 2013 at 11:36am Reply

    • Jaclyn: Thanks Jocelyn and thanks for pinning! September 19, 2013 at 11:12am Reply

  • Sam: Can you bake these a day or two ahead of whenever you want to serve them? And if so, how would one store them (fridge,freezer, room temp)? Also, can you use the powdered egg whites instead of the real deal? I only ask as I have a jar of the stuff loitering around in my baking pantry and this seemed like a good time to use them.
    They do look divine. Maybe since they are made of egg whites i can eat more than one ? LOL. thanks for the great tutorials and receipes. September 17, 2013 at 12:23pm Reply

    • Jaclyn: You can make these several days before serving (the pavlova portion) and store them in an airtight container at room temp (without toppings of course). Also I wouldn’t recommend the powdered egg whites. I hope you love them if you do make them! September 27, 2013 at 6:50am Reply

  • Shari Kelley: Your description about this dessert was as beautiful as the picture! It made me smile because it shows you feel the same way about dessert as I do. Your waiting in anticipation of what your husband would think is also something that often happens at our house. Thank you for sharing such a delicious recipe! September 17, 2013 at 2:32pm Reply

    • Jaclyn: You’re welcome :), thanks for leaving another comment Shari! I love getting your comments! September 27, 2013 at 6:55am Reply

  • Christy: Is it better to make these merengues during certain weather? I’ve heard something about that, but don’t know if it’s a wives tale or not. September 17, 2013 at 2:33pm Reply

    • Jaclyn: It’s better not to make them in high humidity (or so I’ve heard). I live in an area right now that has fairly humid weather and was still able to have them turn out fine, drier climate will make it easier to whip the egg whites and get them to hold peaks but the cream of tartar will also assist with that. I’m not a pro but those are my thoughts :). September 17, 2013 at 3:46pm Reply

  • Debbie McNeice: I came across Pavlovas while living in Australia in the late 80’s. they quickly became my all time favorite desert. The fillings can be any fruit flavor. Kiwi was really popular. September 17, 2013 at 7:05pm Reply

  • Chung-Ah | Damn Delicious: Christmas inspired or not, I could have this every single day! September 17, 2013 at 8:25pm Reply

  • Zura: These look amazing!
    I’d love to try them (I’m a sucker for desserts), but hubby isn’t fond of anything like a meringue – they are too sweet for him. What is your opinion on the sweetness level of your pavlovas compared to a typical meringue recipe? Do you think I would be able do decrease the sugar a little without adversely affecting the pavlovas? September 17, 2013 at 11:36pm Reply

    • Jaclyn: You may be able to decrease it a tad but I wouldn’t recommend by much or yes it would probably affect the texture and also the taste. The pavlovas are quite sweet which is why I made the toppings not very sweet at all so it really balances out well. I hope you and your husband love them if you do make them! September 29, 2013 at 12:50pm Reply

  • Jessica @ A Kitchen Addiction: Gorgeous! Love that you added a layer of whipped cream cheese! September 18, 2013 at 10:18am Reply

  • Katrina @ Warm Vanilla Sugar: I have never had a pavlova and it’s such a shame! They are so gorgeous and this recipe in particular is peaking my interest. Yum! September 18, 2013 at 12:19pm Reply

    • Jaclyn: Thanks Katrina! September 18, 2013 at 3:27pm Reply

  • Pat: Instead of the cream cheese whipped cream, Pavlova is usually made with lemon curd, using the leftover egg yolks. The raspberry sauce would be fantastic with the lemon curd. Of course, my Aussie husband would have lashings of cream also, not completely whipped, just slightly thickened. September 18, 2013 at 1:16pm Reply

  • Georgia @ The Comfort of Cooking: This is such an elegant summer dessert, I love it! Beautiful photos, too! September 18, 2013 at 3:06pm Reply

    • Jaclyn: Thanks Georgia! September 18, 2013 at 3:26pm Reply

  • Ashley: This recipe is in my oven now! Hope it’s great! I followed the recipe exactly but wanted to add a tip that by adding 1 tsp of vinegar, it’ll keep the Pavlovas marshmallowy in the middle. Also that if this is a reader’s first time making Pavlova to make sure it does not brown! Keep a close eye in it towards the end. Lastly, just to throw it out there, Pavlovas were made and named for a Russian Ballerina (Anna Pavlova) after one of her tours to either New Zealand or Australia. Shoot! I wish someone could create such an elegant and delicate dessert for me! September 20, 2013 at 2:59pm Reply

    • Jaclyn: Thanks for your comment Ashley! I hope you loved them! September 24, 2013 at 7:13am Reply

  • Cyndy: Want to make these at Christmas for a party dessert to take to a frien’s house
    How far ahead can you make the cream cheese whipped cream topping??
    Can I have everything done and just assemble them there?? December 19, 2013 at 4:51pm Reply

    • Jaclyn: Yes you should be able to do it a few hours before and it should hold fine then just assemble there. December 20, 2013 at 2:50pm Reply

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