A very Happy New Year to all of my readers. And I hope this coming year brings good health, peace, love, lots of fun and feasting. So, I’d like to take this opportunity to thank you for taking the time to read this blog and for trusting the recipes that have lovingly been created to share with you. And, with that in mind I have a beautiful dessert recipe for you that is a complete knock-out. Why not celebrate with my Raspberry Coulis Drizzled Mixed Berry Pavlova?
This pavlova has a delicious combination of textures and flavours. First of all, the crunchy meringue shell hides a marshmallow inner, which is draped in thickened cream, topped with tumbling, assorted, fresh berries and drizzled with a tart raspberry coulis. Resulting in a tastebud sensation with each mouthful. A truly elegant dessert that is light and also fulfills that need for something sweet at the end of a meal.
Pavlova And Mixed Berries – Dessert Heaven:
While beautifully adorned with fresh, ripe berries, the sweetness of this pavlova is complimented by the raspberry coulis, which is quick and easy to make, and utterly transforms the flavour of the finished dessert. As well as adding to the aesthetic of this stunning pavlova. While the coulis cuts through the richness of the cream, providing balance against the sweetness of the dessert.
Making Pavlovas is not difficult, requiring only a whisk and patience. Yet, the reward they give, in return for effort, is outstanding. And, any cracks that may develop are easily covered with cream and the meringue can be topped with any fruit desired such as my Winter Fruit Topped Pavlova. Since the pavlova shell can be made up to 2 days in advance, they are perfect for entertaining.
This Raspberry Coulis Drizzled Mixed Berry Pavlova was made to celebrate New Years Eve, which also happens to be the night before my hubby’s birthday. Using cake sparklers to add fun, fizz and sparkle, ensures this is no ordinary dessert. A fabulous celebration of the year passed and the new year to come.
Recipe: Raspberry Coulis Drizzled Mixed Berry Pavlova serves 8
For the Pavlova:
4 Large Free Range Egg Whites at room temperature
1tsp Lemon Juice
200g/7oz Caster Sugar
1tsp White Wine Vinegar
1tsp Cornfour – certified gluten free I use Doves Farm
400ml Double Cream
1tsp Vanilla Bean Paste – I use Nielsen-Massey
Berry Topping
450g/1lb Mixed Berries – I used strawberries, blueberries and raspberries removing stalks and leaves as necessary
For the Coulis
200g/7oz Raspberries
1tbsp each of Fresh Lemon Juice and Tap Water
1tbsp Caster Sugar
Method: Preheat the oven to 180C/160C fan, gas mark 4, 350F
Making The Pavola:
- First of all line a baking tray with baking parchment. Using pencil draw a 20cm/8″ circle on one side. Flip the paper over so that the pencil mark is underneath.
- Next in a scrupulously clean large bowl add the 4 egg whites.
- Whisk until they are light and airy. While whisking at medium speed gradually add the caster sugar one spoonful at a time. Continue whisking on medium – high until the meringue is shiny and glossy. Rub a little of the meringue mixture between your thumb and forefinger, when it feels smooth and there are no signs of grittiness, the sugar is completely dissolved into the egg white.
- Next, while still whisking, add the lemon juice, vinegar and cornflour. Continue whisking for a further minute.
- Stop the whisk and using the beater, place 4 dots of meringue on to the baking tray. Place the parchment on top, the meringue acts like glue and will stop it from moving around.
- Using a clean, metal spoon, scoop the meringue on to the centre of the circle marked baking parchment.
- Continue with a pallet knife, spreading the mixture evenly to form a disc, building up the sides so they are slightly raised.
Baking The Pavlova Base:
- Place the meringue into the centre of the oven and immediately reduced the heat to 160C/140C gas mark 3, 325F.
- Bake for 1 hour and 15 minutes and DO NOT open the oven door while baking.
- As soon as the baking time has elapsed the oven off and allow the pavlova to cool completely in the oven. Also, cooling the meringue slowly in the oven helps reduce any cracking.
- Tip: Make the pavlova the night before it is needed, then cool overnight in the oven.
Making The Raspberry Coulis:
- To make the coulis, tip the raspberries, lemon juice, water and sugar into a small saucepan.
- Place the pan over a high heat, stirring with a wooden spoon to mash the raspberries up. As soon as the mixture has bubbled to a boil, turn the heat off.
- Strain the raspberry mixture into a heatproof bowl, through a sieve. And then press the raspberries with a spoon to extract all of the juice. Set the bowl aside to cool.
Assembling The Raspberry Coulis Drizzled Mixed Berry Pavlova:
Note: For best results, assemble the Pavlova no more than 3 hours ahead and keep chilled in a refrigerator.
- Place the cream into a bowl with the vanilla bean extract. Whisk until it just starts to thicken, but will still slowly drop from a spoon.
- Peel the pavlova carefully away from the baking parchment. Place on a plate or cake stand.
- Spoon over the thickened cream so that it fills the central well in the pavlova.
- And then add the prepared berries, arranging so they look attractive.
- Finally, drizzle over the raspberry coulis, encouraging it to drip down the sides of the Pavlova.
- Serve the Raspberry Coulis Drizzled Mixed Berry Pavlova sliced, with a smile and on special occasions a glass of bubbly!
A delicious, refreshing dessert, that is a wonderfully light way to celebrate and makes a great change from cake.
Store any remaining Pavlova in the fridge and eat within 24 hours.
If you have enjoyed this recipe for Raspberry Coulis Drizzled Mixed Berry Pavlova you may also like these:
Pavlovas are a favourite of mine, because they are extremely forgiving as a dessert. And, even if they crack and crumble beyond repair, switch to making an Eton Mess as pictured above or, alternatively make Raspberry Chocolate Ice Cream Sundae.
And as this recipe is easily made gluten free, it is a great way of serving dessert, without excluding people who have dietary restrictions. Most importantly at Feasting is Fun, the aim is to create recipes that more people can share and enjoy. And, on that note, from experience, when transporting this dessert, it is easier to take the separate components and assemble once there.
Finally, whatever the past year held for you, my hope is that the coming year will be one of love, peace and reconciliation
Sammie xx
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