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Servings: 8 | Prep Time: 30 minutes | Cook Time: 3-4 hours

Originally from Australia (or New Zealand – the debate continues), the pavlova is a light cake consisting of meringues stacked with a creamy fruit-studded filling. Summer on a plate.


For the meringue:

  • 4 egg whites
  • 2 1/4 cups powdered sugar, sifted

For the filling:

  • 1 cup heavy cream, whipped
  • ½ tsp Cook’s Pure Lemon Extract (also available in Organic)
  • 1/2 cups fresh raspberries, with more for decoration


Preheat the oven to 200ºF. Prepare 2-3 sheets of parchment paper on baking trays, depending on the size of the cake you’d like to make.  In an electric mixer, beat egg whites until they are at soft peaks. Switch to the paddle attachment and sprinkle in the sugar a little at a time. Keep beating on medium speed until the texture is shiny and sticky. Put the mixture into a pastry bag and pipe a joined spiral of meringue into a solid circle, repeating three times to make your 3 layers of cake. Bake for 3-4 hours, or until firm and crisp. Gently peel the parchment paper from the back, being careful to avoid breakage.

For the filling:

Fold the raspberries in with the whipped cream first, then the lemon curd. You can choose to either keep streaks of lemon or incorporate it entirely, depending on how much you mix.



3 Flavor Extract

$28  |  4 DAYS ONLY

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