Go Back
Delicious Raspberry Pavlova dessert topped with fresh raspberries and cream.

Raspberry Pavlova

A light and airy dessert featuring a crunchy meringue shell topped with whipped cream and fresh raspberries.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: Australian, New Zealand
Calories: 180
Ingredients Method Notes

Ingredients
  

For the meringue
  • 4 large large egg whites
  • 1 cup granulated sugar
  • 1 teaspoon cornstarch For texture
  • 1 teaspoon white vinegar
For the topping
  • 1 cup heavy whipping cream
  • 1 tablespoon powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups fresh raspberries Can substitute with strawberries or kiwi

Method
 

Preparation
  1. Preheat the oven to 275°F (135°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, beat the egg whites until soft peaks form.
  3. Gradually add the granulated sugar, one tablespoon at a time, and continue to beat until the mixture is glossy and stiff peaks form.
  4. Gently fold in the cornstarch and vinegar.
  5. Spoon the meringue mixture onto the prepared baking sheet, shaping it into a large circle with a slight indent in the center.
  6. Bake for 1 hour, then turn off the oven and let the Pavlova cool completely inside.
Topping
  1. Once cooled, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
  2. Spread the whipped cream over the meringue shell and top with fresh raspberries.
  3. Serve immediately and enjoy the delightful flavors!

Notes

Store leftovers in the fridge, separately covering cream and raspberries until serving. Best enjoyed fresh.