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.
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!
Before and after.
- 3 Tbsp sugar
- 2 1/4 tsp cornstarch
- 18 oz fresh raspberries (frozen would work too)
- 1/3 cup water
- 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.