Individual Pavlovas with Cream Cheese Whipped Cream and Raspberry Sauce

Ingredients

• 1 1/2 cups granulated sugar
• 2 tsp cornstarch
• 6 large egg whites
• 1/4 + 1/8 tsp cream of tartar
• 1 pinch salt
• 1 tsp vanilla extract
• Fresh mint, for garnish, optional
• 3 Tbsp sugar
• 2 1/4 tsp cornstarch
• 18 oz fresh raspberries
• 1/3 cup water
• 8 oz cream cheese
• 1 1/2 cups heavy cream
• 1 Tbsp granulated sugar
• 1/2 tsp vanilla extract

Directions

1. Heat the oven to 250 degrees. In a mixing bowl, combine the sugar and cornstarch with a whisk. In the bowl of an electric stand mixer with the whisk attachment, beat the egg whites, cream of tartar, and salt on medium speed until they hold soft peaks, about 3 minutes. Turn the mixer up to medium-high and gradually work in the sugar mixture, adding about 1 heaping tbsp at a time in a steady stream. Raise the speed to high and continue beating until the meringue is shiny and holds stiff peaks, about 5 minutes, mixing in the vanilla during the final minute.
2. Spoon the meringue onto baking sheets lined with parchment paper, shaping it into 3 to 4-inch circles, depending on the size you prefer. Use the back of the spoon to make a shallow hollow in the center of each one. Bake for 60 minutes, then switch off the oven and leave the meringues inside with the door shut for 45 minutes. Take them out and let them cool completely.
3. For serving, spoon Cream Cheese Whipped Cream over the meringues, add Raspberry Sauce, and finish with mint. Put them together just before serving.
4. For the raspberry sauce: In a medium saucepan, whisk the sugar and cornstarch together. Stir in 1/3 cup water, then add half of the raspberries. Set the pan over medium heat and cook, whisking the whole time, until the sauce thickens. Take it off the heat and let it cool completely. Fold in the remaining raspberries. Refrigerate in an airtight container.
5. For the cream cheese whipped cream: In a mixing bowl, whip the heavy cream until soft peaks form. Add the sugar and vanilla, then continue whipping until the peaks are almost stiff. In another mixing bowl, beat the cream cheese until it is light and fluffy. Add the cream cheese to the whipped cream mixture and whip until stiff peaks form. Refrigerate until needed.