Servings: 8 Prep: 30 minutes Cook Time: 3-4 hours

Lemon Raspberry Pavlova

For the meringue:
  • 4 egg whites
  • 2 1/4 cups powdered sugar, sifted
For the filling:
  • 1 cup heavy cream, whipped
  • ½ tsp Cook’s Pure Lemon Extract (also available in Organic)
  • 1/2 cups fresh raspberries, with more for decoration

Preheat the oven to 200ºF. Prepare 2-3 sheets of parchment paper on baking trays, depending on the size of the cake you’d like to make.  In an electric mixer, beat egg whites until they are at soft peaks. Switch to the paddle attachment and sprinkle in the sugar a little at a time. Keep beating on medium speed until the texture is shiny and sticky. Put the mixture into a pastry bag and pipe a joined spiral of meringue into a solid circle, repeating three times to make your 3 layers of cake. Bake for 3-4 hours, or until firm and crisp. Gently peel the parchment paper from the back, being careful to avoid breakage.

For the filling:

Fold the raspberries in with the whipped cream first, then the lemon curd. You can choose to either keep streaks of lemon or incorporate it entirely, depending on how much you mix.

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