Raspberry and meringue cake

This dessert is very similar to the famous Pavlova. Pavlova is a meringue based dessert, typically served with cream and fruit. The main element is a French meringue that is baked in the oven until dry but still gooey inside. It is crunchy on the outside but soft and fluffy in the center. I absolutely love meringue and Pavlova is one of my all-time favorite desserts.

The difference between my dessert and Pavlova is the raspberry jam, that is piped on the meringue first and then the cream added. I used creme cheese with heavy cream for additional flavor.

Raspberry jam is simple to make and when making your own jam you can control the sweetness. The store bought versions can contain a lot of sugar and other additives but when you make your own you know exactly what is in there. The jam gives the dessert a hint of acidity and it balances the sweet meringue base. After the jam, the cream is mixed with creme cheese and sugar. I piped it on with a star shaped piping tip but you can use any shape you like. I garnished the dessert with fresh raspberries and red currants.  

I was very happy with the taste, the raspberry flavor really came through and the meringue was light and melt-in-your-mouth delicious. The whole look of the dessert could be more refined. The presentation was not the best and it looked kind of clunky. Next time I will make the raspberry jam thicker, so that the cream will stand up nicely and won't melt in the jam. Other than that I was very happy serving this dessert and I will definitely make it again.

Raspberry and meringue

(Makes one 12cm*35cm)

Time:

Preparation: 30min

Cooking: 15min

Baking: 25min

Resting/Cooling: 1 hour

For the meringue:

• 110g room temperature egg whites
• a pinch of salt
• 100g white granulated sugar
• 100g powdered sugar
• lemon zest

For the raspberry jam:

• 200g fresh or frozen raspberries
• 30g brown sugar
• 2g pectin (I used 1 teaspoon cornstarch mixed with a dash of water)

For the creme cheese cream:

• 175g heavy cream
• 70g creme cheese (I used Philadelphia)
• 1 tablespoon powdered sugar

For the assembly:

• 500g raspberries (fresh or frozen thawed)
• lemon zest
• 100g red currant
• powdered sugar
• crushed pistachio (optional)

Making the meringue:

Preheat oven to 150°C (302°F).

Place egg whites in a bowl of your electric or hand mixer and start whisking. Add a pinch of salt for firmer meringue. When foamy, start adding granulated sugar a little at a time. Whisk until stiff peaks form and the sugar is dissolved in the meringue.

Sift the powdered sugar in the bowl with the meringue and fold it in with a spatula. Add the lemon zest and fold until combined. 

 Butter a metal cake frame (preferably 12cm*35cm) and place on a baking pan lined with parchment paper or silicon mat. Pour the meringue on the baking sheet and smooth all the way to the edges and around.

Bake for 25-30min, let it cool on a rack then unmold and place on a serving dish.

Making the raspberry jam:
Place the raspberries in a sauce pan with sugar and pectin. Place on medium heat and bring to a boil. Stir and keep boiling until it thickens.

Take off the heat and set aside to cool. Once cooled pour in a piping bag and wait until assembly.

Making the creme cheese cream:

Place heavy cream, creme cheese and sugar in a bowl of your electric or hand mixer and whip until you achieve firm texture. Pour in a piping bag and set in the fridge until assembly.

Assembly:
Pipe or pour raspberry jam all over the cooled meringue. Pipe the cream cheese mixture any way you like. Place fresh fruit all over the dessert.

Finish with a sprinkle of icing sugar, crushed pistachios and mint leaves.