- 1 cup superfine sugar
- 2 teaspoons cornstarch
- 1/8 teaspoon salt
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 2 cups fresh raspberries
- Fresh mint and whipped cream (optional)
Heat oven to 250°F. Line baking sheet with parchment paper. Draw 7-inch circle on the parchment; flip paper. (For a crunchier Pavlova, opt for 8-inch circle.)
In small bowl, combine 3/4 cup sugar, cornstarch, and salt; set aside. Beat egg whites and cream of tartar on medium speed until soft peaks form, about 2 minutes. Increase speed to high; add sugar mixture 1 tablespoon at a time. Add vanilla and beat until mixture is glossy and sugar is incorporated, about 5 minutes.
Transfer egg-sugar mixture to parchment paper. Carefully spread within circle, creating slight dip in the middle (where raspberry sauce will rest). Bake on middle rack 1 hour. Turn off oven, crack door and cool inside 1 hour.
Meanwhile, make raspberry sauce. In small pot, combine 1 cup raspberries, remaining 1/4 cup sugar, and 1 tablespoon water over medium heat. Bring to simmer; cook 3 minutes, until sugar is dissolved. Stir in remaining 1 cup raspberries. Pour mixture into bowl; cool.
Transfer Pavlova to plate; pour raspberry sauce on top and, if desired, garnish with mint. Whipped cream can also be spread on the Pavlova before sauce is poured on top. Makes 8 servings.