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Desserts

Raspberry Pavlova

4.5 (2)
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The meringue in this pavlova is a cinch to make, thanks to raspberry-flavored JELL-O.
time
prep:
25 min
total:
2 hr 25 min
servings
total:
10 servings
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What You Need

1/4
cup  sugar
1
pkg.  (3 oz.) JELL-O Raspberry Flavor Gelatin
4
 egg whites
1
tsp.  lemon juice
2
tsp.  cornstarch
2
cups  thawed COOL WHIP Whipped Topping
2
cups  fresh raspberries
1
 kiwi, sliced, quartered

Make It

HEAT oven to 275ºF.

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.

Kraft Kitchens Tips

Cooking Know-How
For best results, prepare meringue on a cool dry day. High humidity can result in a chewy sticky meringue. Top with COOL WHIP and fruit as directed just before serving.
Substitute
Substitute any berries, such as strawberries or blueberries, for the raspberries.
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