1h 40 min + cooling | 8 | dessert
A pavlova is a large fluffy meringue often topped with fruit. Ours has a raspberry filling with Grand Marnier. You can make the meringue ahead and store (without the filling) in an airtight container for one to two days. To serve, add the filling and enjoy.
Preheat oven to 95°C. Line a lightly greased baking sheet with parchment paper. Trace a 23-cm circle in center of paper.
Stir sugar and cinnamon in small bowl until blended. Beat egg whites and cream of tartar 1 minute on high-speed with an electric mixer. With mixer running, gradually add cinnamon sugar. Beat 3 minutes or until stiff peaks form.
Spoon meringue evenly onto parchment paper, staying within circle. Using the back of a spoon carefully make a 13 cm by 13 mm hollow in center of meringue.
Bake 1 hour and 30 minutes. Turn off oven and let meringue shell sit in oven 30 minutes. Remove from oven; let cool completely.
Stir together sugar and cornstarch in a small saucepan. Stir in 250 grams of raspberries, Grand Marnier and water. Cook over medium heat until mixture comes to a boil, stirring constantly. Boil 1 minute. Remove from heat and let cool 10 minutes. Stir in remaining raspberries. Cool completely.
Beat heavy cream and confectioners' sugar on high speed 1 minute or until soft peaks form.
Place meringue shell carefully on serving plate. Spoon chilled raspberry filling in center of meringue shell. Top with whipped cream, fine orange zest and sprinkle with raspberries, if desired.
