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    For the Pavlova
  • 7 Large egg whites, room temperature

  • 2 cups C&H® Granulated Sugar Easy Baking Tub
  • 1 tsp Vanilla extract
  • 2 tbsp Arrowroot starch
  • 2 tsp Distilled white vinegar

    For Almond Cream
  • 1 1/2 cups Heavy whipping cream

  • 1/2 cup C&H® Powdered Sugar
  • 1 tsp Almond extract
  • 1 cup Fresh raspberries
  • 1/2 cup Pomegranate arils
  • Mint leaves

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Prep Time: 25 minutes / Cook Time: 75 minutes / Yields: 8 servings
For the Pavlova

Step 1

Preheat the oven to 250ºF. Line a baking sheet with parchment paper. Trace a 9-inch circle on the parchment paper using a pencil, and then trace a 6-inch circle in the center of the larger circle. Set aside.

Step 2

In the bowl of a stand mixer with whisk attachment, or using a handheld mixer, whisk the egg whites on medium speed, until soft peaks form, about 5 minutes.

Step 3

 Add in C&H® Granulated Sugar Easy Baking Tub a little bit at a time, continue whisking until stiff peaks form. This takes between 5-8 minutes on high speed.

Step 4

Add in the arrowroot starch, vinegar and vanilla extract, beat until fully combined.

Step 5

Transfer the mixture to a large piping bag fitted with a plain style pastry tip (I used Ateco 809). Pipe onto parchment paper, forming 9 or 10 evenly sized mounds. Use the back of a spoon to create small dents on each mound.

Step 6

Bake for approximately 1 hour and 15 minutes. Turn off heat, but do not open the oven! Cool pavlova in oven for at least an hour.

For the Almond Cream

Step 1

In the bowl of a stand mixer fitted with the whisk attachment, whisk heavy cream, C&H® Powdered Sugar and almond extract until stiff peaks form. Refrigerate until ready to use.

To Serve

Step 1

Spread the almond cream on top of the pavlova, top with raspberries, pomegranate arils and decorate with mint leaves. Sprinkle some C&H® Powdered Sugar and enjoy!

Additional Tips

*Pavlova can be made ahead a couple of days. Store in a cool dry place, completely covered or in a large air-tight container. Add the cream and toppings when ready to serve.

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Recipe by

Rosana Machiela


Rosana Machiela is a Venezuelan American photographer, food stylist and recipe developer behind the baking blog Yoga of Cooking. She creates the perfect fusion of elevated yet approachable recipes, with a hint of latin flavors, paired with a unique and visually captivating aesthetic.