Pavlova with Almond Cream and Raspberries

For the Pavlova

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Step 1

Preheat the oven to 250ºF. Line a baking sheet with parchment paper. Trace a 9-inch circle on the parchment paper using a pencil, and then trace a 6-inch circle in the center of the larger circle. Set aside.

Step 2

In the bowl of a stand mixer with whisk attachment, or using a handheld mixer, whisk the egg whites on medium speed, until soft peaks form, about 5 minutes.

Step 3

 Add in C&H® Granulated Sugar Easy Baking Tub a little bit at a time, continue whisking until stiff peaks form. This takes between 5-8 minutes on high speed.

Step 4

Add in the arrowroot starch, vinegar and vanilla extract, beat until fully combined.

Step 5

Transfer the mixture to a large piping bag fitted with a plain style pastry tip (I used Ateco 809). Pipe onto parchment paper, forming 9 or 10 evenly sized mounds. Use the back of a spoon to create small dents on each mound.

Step 6

Bake for approximately 1 hour and 15 minutes. Turn off heat, but do not open the oven! Cool pavlova in oven for at least an hour.

For the Almond Cream

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Step 1

In the bowl of a stand mixer fitted with the whisk attachment, whisk heavy cream, C&H® Powdered Sugar and almond extract until stiff peaks form. Refrigerate until ready to use.

To Serve

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Step 1

Spread the almond cream on top of the pavlova, top with raspberries, pomegranate arils and decorate with mint leaves. Sprinkle some C&H® Powdered Sugar and enjoy!