Creamy Vanilla-Raspberry Pavlova

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prep time

15 min

total time

2 hr 15 min

makes

14 servings, 1/14 recipe (65 g) each

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photo by:

kraft

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What You Need

4 egg whites

1/4 tsp. cream of tartar

3/4 cup granulated sugar

1 pkg. (4-serving size) Jell-O Vanilla Fat Free Instant Pudding

1-1/2 cups cold milk

1 cup thawed Cool Whip Light Whipped Topping

3 cups fresh raspberries

2 Tbsp. icing sugar

Make It

HEAT oven to 225°F.

BEAT egg whites and cream of tartar in medium bowl with mixer on high speed 5 min. or until soft peaks form. Add granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form. Spread into 10-inch circle on parchment paper-covered baking sheet, indenting centre slightly.

BAKE 1-1/2 hours. Cool. Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in Cool Whip. Refrigerate 15 min. or until slightly thickened.

PLACE meringue on serving plate just before serving; fill centre with pudding mixture. Top with berries and icing sugar.

kraft kitchens tips

Special Extra

For added colour, garnish dessert with a delicate swirl of lime peel.

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rating

FAB-U-LOUS -I followed the recipe exactly and it was great - fill it just before serving. YUM
posted by mmcgarvey | on 10/6/2011

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This was delicious and very light. Everyone loved it and I threw blueberries and sliced strawberries also on the top. It was gone very quickly!
posted by sarahsyellow | on 2/15/2011

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A nice light summer dessert. Everyone loved it.
posted by danajwhyte | on 8/23/2010

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Oh my gosh this was good. Super easy to make and easy to play around with the ingredients. I used strawberries with vanilla pudding, but I'm thinking next time I might try pistachio pudding and perhaps peaches.
posted by hatestocook45 | on 6/26/2010

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I plan on trying it.
posted by a cook | on 3/4/2010

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Pavlova is one of my go to desserts. It is always a hit whenever I serve it..which has been MANY times. I too have struggled with how to get the pavlova off the parchment paper & have found that the BEST solution is to ditch the paper & use a silicone baking mat. Pavlova is meant to be crisp on the outside & marshmallowy on the inside. It WILL most likely crack. I find the pudding a bit heavy when paired with the light pavlova & prefer to top with whipped cream. You can spread the cream right to the edges to cover up the cracks. It is great toppped with so many fresh fruits - berries, kiwi, peaches. Mmmmmm!
posted by a cook | on 1/14/2010

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Was very difficult to cut into portions Outer edge too chewy - inner center too soft Tasted great!
posted by LeeRansom | on 1/8/2010

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Made this for Christmas dessert. Even the most picky eaters ate it!!!! Will be on my table more often.
posted by DADDS | on 1/3/2010

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This was a big hit at Christmas 08, and plan on it again. The only thing was I have never made meringue before and mine didn't set. Made it again and once cooking complete, left oven door open about 1 inch overnight and it set.
posted by helen-rimmer | on 12/12/2009

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This was wonderful and a big hit at my dinner party. As a novice baker, I didn't know, having never made anything like this before, that the meringue expands when it is cooked, so mine ended up being really big. Also, don't add the pudding mix until you are ready to serve or the meringue will get soft. Finally, if you don't have parchment paper, you can use tin foil with the dull side up. Overall though it was easy to make and tasted great!
posted by mhenry78 | on 6/30/2009