Saturday, April 20, 2013

Raspberry Pavlova

Raspberry Pavlova

1/4 cup sugar
1 (3 ounce) package JELL-O Brand Raspberry Flavor Gelatin
4 egg whites
1 teaspoon lemon juice
2 teaspoons cornstarch
2 cups thawed COOL WHIP Whipped Topping
2 cups fresh raspberries
1 kiwi, peeled, sliced
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Heat oven to 275 degrees F.
Combine sugar and dry gelatin mix. Beat egg whites in medium bowl with mixer on high speed 5 min. or until soft peaks form. Add sugar mixture, 1 Tbsp. at a time, beating constantly until stiff peaks form. Gently stir in lemon juice and cornstarch until blended.
Spread into 8-inch circle on parchment-covered baking sheet.
Bake 1-1/2 hours. Cool completely.
Transfer meringue to plate just before serving; top with remaining ingredients.

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