Desserts

Raspberry Pavlova

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photo by:kraft

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

pkg. (3 oz.) JELL-O Raspberry Flavor Gelatin

egg whites

tsp. lemon juice

tsp. cornstarch

cups thawed COOL WHIP Whipped Topping

cups fresh raspberries

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.