Pavlova Cupcakes Raspberry Sauce (Printer-Friendly Version)

Light pavlova cupcakes with a tart raspberry sauce and whipped cream, ideal as a sweet Passover treat.

# Required Ingredients:

→ Pavlova Base

01 - 9 large egg whites
02 - 1/4 teaspoon kosher salt
03 - 400 grams granulated sugar
04 - 1 tablespoon potato starch or cornstarch
05 - 1 tablespoon white distilled vinegar
06 - 1 teaspoon pure vanilla extract

→ Raspberry Sauce

07 - 340 grams fresh or frozen raspberries
08 - 50 grams granulated sugar
09 - 1 tablespoon potato starch or cornstarch
10 - Juice of 1/2 lemon

→ To Serve

11 - Whipped cream

# Step-by-Step Instructions:

01 - Preheat oven to 150°C and line two standard 12-cup muffin tins with paper liners.
02 - In the large bowl of a stand mixer fitted with the whisk attachment, beat egg whites and salt on medium speed until frothy.
03 - With mixer running, slowly add granulated sugar and continue to beat until egg whites are thick, glossy, and form stiff peaks, about 5 to 7 minutes.
04 - Add potato starch, vinegar, and vanilla extract to the meringue and beat until just incorporated.
05 - Transfer meringue to a piping bag fitted with a large star tip and pipe into the prepared muffin liners, filling to the top.
06 - Place muffin tins in the oven and reduce temperature to 120°C. Bake until pavlovas are set and risen, about 30 minutes. Turn off oven and allow pavlovas to cool inside, undisturbed, for 1 hour.
07 - While pavlovas bake, in a medium pot over medium heat, combine raspberries, sugar, potato starch, and lemon juice. Bring to a boil, stirring frequently, and cook until raspberries break down, 6 to 8 minutes.
08 - Strain the sauce through a fine-mesh sieve into a medium bowl, discarding solids. Allow sauce to cool completely.
09 - Top each cooled pavlova with a dollop of whipped cream and spoon raspberry sauce over before serving.

# Handy Cooking Tips:

01 - For best texture, assemble just before serving, as the meringue tops will soften quickly once topped.
02 - If cornstarch is unavailable, potato starch is an effective substitute.
03 - Use a dairy-free whipped cream if desired for a completely dairy-free dessert.
04 - Raspberry sauce may be prepared up to three days ahead and refrigerated in an airtight container.

Go Back