Posted by: marthabernie | January 2, 2015

RASPBERRY MERINGUES – a Fabulous Dessert! And Gluten Free!

This is a dessert I devised myself from something called PAVLOVA MAGIC. A Pavlova is a meringue dessert which the Australians claim originated in their country, but in fact,  it was created by a chef in a Wellington, New Zealand hotel for the famous dancer, Anna Pavlova.  I first came across it when I lived in Australia in the 1970’s, and it is commonly found on the menus of both countries.   The meringue is baked very slowly in the oven so that the outside of the dessert is crispy and the inside remains soft. The meringue can be shaped into a log or other shape, and usually it is garnished with fruit and/or berries and lots of whipped cream.

I have tried more than once to make Pavlovas from scratch here in California, but for whatever reason, they never really came together the way they should.  I even tried the recipe a friend in Dublin gave me and followed it to the letter, but no.  Didn’t work.  I don’t know if it’s the climate or the oven, but something just doesn’t work.  The meringue came out soft and sticky rather than crispy on the outside and and soft on the inside.  Then one day I found PAVLOVA MAGIC at Bristol Farms.  They carried it for a couple of years, then stopped.  I subsequently found it online at stores that import Australian products, and this little egg shaped plastic package contains all you need to make perfect meringue(s).  And like homemade meringue, the PAVLOVA MAGIC is also gluten free. I drop the meringues onto parchment paper on a cookie sheet and follow the instructions to bake in a slow oven until crispy. Dropping the merginue onto the cookie sheet in 3-inch mounds will result in about 6 to 8 individual desserts.   If you find and use the Pavlova Magic, be sure to convert the Celcius temps to Farenheit or the meringues will come out sticky rather than crispy.  And, you can always buy packaged meringues at stores that carry them to pull off this dessert.

Once you have the meringues baked, set them aside to cool.  Put 2 cups of raspberries into a small saucepan, add about 2 tablespoons of sugar and cook until it starts to thicken.  Remove from heat and strain, if desired.  Let cool.  Next, whip cream until soft peaks form, add about 1 heaping teaspoon of sugar, and continue to whip.  Set aside.

Remove each meringue from the parchment paper, being careful not to crack or break.  Place on a dessert plate or large flat bowl and indent the center with a tablespoon so that the shell breaks a little.  Put one small scoop of vanilla ice cream into each one, then top with a large tablespoonful of the raspberry sauce (or two if you have it).  Top with 5 or 6 fresh, washed raspberries, then put a dollop of whipped cream on top, one more raspberry, and serve.

This is a simple dessert that is always impressive at the end of a dinner party!



  1. Yummy!


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