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Raspberry Pavlova

A light and airy dessert featuring a crispy meringue shell topped with whipped cream and fresh raspberries. Perfect for any occasion!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Australian
Calories: 240
Ingredients Method Notes

Ingredients
  

Meringue Base
  • 4 large egg whites Use room temperature for better volume.
  • 1 cup granulated sugar Sifted to prevent graininess.
  • 1 teaspoon cornstarch
  • 1 teaspoon white vinegar Helps stabilize the meringue.
Topping
  • 1 cup heavy whipping cream Whipped for topping.
  • 1 tablespoon powdered sugar For sweetness in whipped cream.
  • 1 teaspoon vanilla extract
  • 2 cups fresh raspberries Can substitute with other berries.

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, continuing 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 and Serving
  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

The meringue shell can be made ahead of time but should be stored separately from the whipped cream and berries until ready to serve. It’s best enjoyed fresh.