French Raspberry Pavlova
|Meringue||1 (1 Recipe)|
|Vanilla filling||1 (1 Recipe, For Tart)|
|Fresh raspberries||2 Cup (32 tbs)|
Prepare the Basic Meringue.
Trace a 12 in. (30 cm) circle on the inside of a clean brown paper grocery bag or a piece of parchment paper cut to fit your cookie sheet.
Put the paper on an ungreased cookie sheet.
Spoon the meringue into the circle.
Spread so it is evenly distributed.
Bake in a preheated 250°F (120°C) oven for 1 hour.
Turn off the oven.
Don't open the door.
Leave the meringue in the oven for an additional 30 minutes.
Remove to a wire rack to cool.
Carefully separate the meringue from the paper using a spatula.
Place the meringue on a serving plate.
Prepare the Vanilla Tart Filling.
Spoon on the filling.
Smooth it evenly to the edges.
Arrange the raspberries in concentric circles, beginning at the outside edge.