Meringue Shell
  • 1 Cup superfine sugar
  • 1/2 Tsp. ground cinnamon
  • 1/2 Tsp. cream of tartar
  • 4 large egg whites
Raspberry Pavlova Filling
  • 1/2 Cup granulated sugar
  • 3 Tablespoons cornstarch
  • 2 Packages (6 ounces of 1 1/3 cup) Driscolls Raspberries, divided plus more for garnish
  • 1/4 Cup Grand Marnier or orange liquer
  • 1/4 Cup water
  • 1/2 Cup heavy cream
  • 2 Tablespoons confectioners' sugar
  • Grated orange zest, for garnish
  1. Meringue Shell

    Preheat oven to 200°F. Line a lightly greased baking sheet with parchment paper. Trace a 9-inch 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 5 inch by ½ inch 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.
  2. Raspberry Pavlova Filling

    Stir together sugar and cornstarch in a small saucepan. Stir in 2 cups 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.
  3. To Assemble Pavlova

    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.
Calories 274
Total Fat 5.81 g
Saturated Fat 3.44 g
Cholesterol 20.38 mg
Sodium 34 mg
Total Carbohydrates 52.12 g
Dietary Fiber 2.90 g
Protein 2.63 g