Pavlovas are an elegant (and gluten free!) dessert. As beautiful as the dancer for which it was created, Pavlovas apparently originiated in New Zeland (though the Aussies also claim the crown as well) in honor of ballerina Anna Palova who was touring there in the 1930’s. You can use any fresh seasonal fruit for the topping, but raspberries were the original  incarnation and the little divas just seem at home there, don’t they?


  • 4 large egg whites, room temperature
  • 1/4 t Cream of Tartar
  • Pinch of Kosher salt
  • 1 C, plus 1 T sugar, divided
  • 2 t corn starch
  • 1 t Dazzle Razz Vinegar
  • 1 and 1/2 t Vanilla extract, divided
  • 1 C Cold Whipping Cream, well chilled
  • 2 half-pints of Red Raspberries

Preheat oven to 250 degrees.
Beat egg whites, cream of tartar and salt in a large bowl with an electric mixer until soft peaks form. Beat in 1 C sugar about a tbsp at a time, until stiff, glossy peaks form. Beat in cornstarch, vinegar and vanilla 1 t vanilla just until blended.
Place a sheet of parchment on a cookie sheet and draw a 10 inch circle on it. Spread the meringue just inside circle and make a raised edge and a slight indentation in the center.
Place the meringue into the preheated over and bake until it is cream-colored and firm to the touch, about 1-1/4 hours. If it appears to be browning, reduce oven temperature to 225 degrees.
Remove it from the oven and let it cool.
When ready to serve, peel parchment paper off back of meringue. Place meringue on a serving plate.
Whip cream until stiff peaks form, and then stir in the remaining 1T sugar and 1/2 t Vanilla. Spread whipped cream over meringue leaving edge of meringue visible. Top with the fresh raspberries.
Cut into wedges to serve.
This recipe was adapted from and’s Barefoot Contessa.