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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 250°F. Line a baking sheet with parchment paper. Draw a 7-inch circle on the parchment; flip paper. (For a crunchier Pavlova, opt for an 8-inch circle.)
In a small bowl, combine 3/4 cup sugar, cornstarch and salt; set aside. Beat egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form, about 2 minutes. Increase speed to high; add sugar mixture 1 tablespoon at a time. Add vanilla and beat until mixture is glossy and sugar is incorporated, about 5 minutes.
Transfer egg-sugar mixture to parchment paper. Carefully spread within the circle, creating a slight dip in the middle (where raspberry sauce will rest). Bake on the middle oven rack for 1 hour. Turn off oven; crack door and let cool inside for 1 hour.
Meanwhile, make raspberry sauce. In a small saucepan, combine 1 cup raspberries, the remaining 1/4 cup sugar and 1 tablespoon water over medium heat. Bring to a simmer and cook 3 minutes, until sugar is dissolved. Stir in the remaining 1 cup raspberries and pour into bowl to cool.
Transfer Pavlova to a plate; pour raspberry sauce on top and, if desired, garnish with mint. (Whipped cream can also be spread on the Pavlova before sauce is poured on top.)