Individual Pavlovas with Cream Cheese Whipped Cream and Raspberry Sauce

September 17, 2013

These Pavlovas are a luxurious, elegant dessert that are much easier to make than you’d think! They have a melt-in-your-mouth texture and the toppings take them to a whole new level. And everyone will love these individual servings!

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

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.

Pavlovas before baking

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.

Then it’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 :).

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

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 with Cream Cheese Whipped Cream and Raspberry Sauce | Cooking Classy

 

Individual Pavlovas with Cream Cheese Whipped Cream and Raspberry Sauce

5 from 1 vote

These Pavlovas are a luxurious, elegant dessert that are much easier to make than you'd think! They have a melt-in-your-mouth texture and the toppings take them to a whole new level. And everyone will love these individual servings!

Servings: 8 - 10
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
Course: Dessert
Cuisine: American
Keyword: Pavlova
Author: Jaclyn

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22 Comments

  • Kristin

    I didn’t try your mini pavlova recipe. I’ve been experimenting with other pav recipes to make a big one. I was really looking for ideas for what to top the pavlova with. Some of the other things I’ve tried cause this dessert to be too sweet. I knew I wanted some kind of whipped cream and fruit compote, and I found your recipe, and since I adore your blog, I knew I could trust your recipes, and you didn’t let me down. This cream cheese whipped cream, although very slightly sweet, was THE perfect complement to the really sweet pav, and the tartness of the raspberry sauce was just the perfect thing as well. BTW, after thickening the sauce, I strained out the seeds, and then I added the whole raspberries. Although I’m still trying to perfect making a pavlova, these two “toppings” made this the best-tasting pav I’ve ever eaten. BTW, since I’ve tossed another pavlova recipe in the trash, could your recipe be converted into a large one? Would the baking time be any different? Thanks for another great recipe!

  • 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??

    • Jaclyn

      Jaclyn Bell

      Yes you should be able to do it a few hours before and it should hold fine then just assemble there.

  • 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!

  • Georgia @ The Comfort of Cooking

    This is such an elegant summer dessert, I love it! Beautiful photos, too!

  • 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.