Sweetened Whipped Cream and Raspberry Sauce

These two recipes I use for so many things. Whipped Cream is good for so many things, such as on top of pudding, on ice cream sundaes, and so many different things, but for this it's going to be uses for the Pavlova. Raspberry sauce can be uses in plain yogurts, on top sundaes, and just about anytime you use raspberry. 

The raspberry sauce can be made with any fruit, just simply buy the same fruit and jam and do the same process. Blueberries require a little lemon zest, and juice as well as additional time. 

Sweetened Whipped Cream 

 - 1 cup of very cold heavy cream 

- 1/2 teaspoon of vanilla extract 

- 1 tablespoon of sugar (If like more add more) 

In a mixer fitted with the whisk attachment combine everything and beat on high until mixture is thick, about 3 minutes.

Raspberry Sauce

 - 1/2 pint of raspberries 

 - 1/2 cup of sugar 

 - 1/2 cup of water

 - 1 10 oz. of raspberry jam 

 

In a small sauce pan combine berries, sugar and water and bring to a boil. Then lower the heat to medium and cook for four minutes. Off the heat combine the jam, and mash together. Place in gravy bowl or small bowl and refrigerate until cool. 

Mixed Berry Pavlova

This is one of my all time favorite desserts. Pavlova is an Australian dessert named for the famed ballerina Anna Pavlova. It's a meringue disk that's toped with whipped cream and fresh berries. The original version is made with passion fruit, but who wants to looks for passion fruit. I make it with fresh berries and a raspberry sauce. This is truly on of those deserts you would die for!

- 4 Extra large egg whites, at room temperature

- Pinch of salt (1/8 teaspoon) 

- 1 cup of sugar

- 2 teaspoons of cornstarch 

- 1/2 teaspoon of vinegar 

- 1/2 pint of strawberries ( sliced and cut in half ), blueberries, raspberries, and blackberries 

- Sweetened whipped cream - Next Post

- Raspberry Sauce - Next Post 

Preheat oven to 200 degrees. Place a sheet of parchment paper of sheet pan. 

Place egg whites into a mixture fitted with the whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer on medium speed slowly add the sugar, and beat until it makes a firm, shiny peaks, bout 2 minutes. 

Remove from bowl and add the cornstarch and vinegar. ( The Cornstarch thickens it and the vinegar stabilizes it. ) Pile the meringue in a rough disk on top of the parchment paper and place inside the oven for 1.5 hours. Turn of the oven and let set for an additional 1 hour. 

Place the disk on a plate and spread the whipped cream on top. Combine the berries and 1/2 cup of the raspberries sauce. Spoon berries over the cream and meringue. Serve immediately with extra raspberries sauce.