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Classic raspberry pavlova topped with whipped cream and homemade raspberry sauce makes the best dessert! If you’re new to pavlova, this meringue-based dessert (especially popular in Australia and New Zealand) is simply divine. Crisp on the outside with a soft, marshmallow-like center, pavlova tastes as delicious as it looks.
Naturally gluten free, this classic pavlova made with Swiss meringue is light and fluffy with gorgeous layers. Top the pavlova with fresh raspberries for the ultimate showstopper dessert!
Tips for Perfect Meringue
- For this recipe, you’ll need 5 large egg whites. Separate cold eggs straight out of the refrigerator. It’s easier to separate cold eggs when the yolk is firm and less likely to break apart.
- Separate the egg whites from the yolks in two clean bowls before adding the egg whites to the mixer bowl. This prevents any egg shell or traces of egg yolk from being mixed in with the egg whites.
- Use clean and dry utensils and bowls. I prefer whipping egg whites in a clean, stainless steel mixer bowl for the best results.
- For Swiss meringue (as we’re making here), combine the egg whites and sugar in the mixer bowl and heat together over a pan of gently simmering water. Whisk until the sugar completely dissolves and the mixture reaches 160°F.
- Once the mixture reaches 160°F, transfer the bowl to a stand mixer fitted with a wire whisk attachment. Starting on low and increasing to medium speed, whisk until stiff peaks begin to form, about 6 minutes. Turn off the mixer and add cream of tartar, cornstarch, and vanilla extract. Cream of tartar and cornstarch work together to make a meringue with a crisp shell and soft, fluffy center. Vanilla extract flavors the meringue.
- Mix in cream of tartar, cornstarch, and vanilla on low speed to combine, then increase speed to medium-high and continue beating 2-3 more minutes until the mixture is fluffy and glossy and forms stiff peaks.
How to Make Raspberry Pavlova
Prepare – Preheat oven to 225°F and line a rimmed baking sheet with parchment paper.
Outline – To create an outline for the pavlova, use an 8-inch bowl or cake pan to trace an 8-inch circle onto the parchment paper.
Swiss Meringue – Make the Swiss meringue as directed, beating until the mixture is fluffy and glossy and forms stiff peaks.
Shape Meringue – Use a clean rubber spatula to drop overlapping dollops of meringue inside the circle outline. Gently smooth the top of the meringue and the sides with a metal offset spatula. Use the back of a spoon to pull up the sides of the meringue.
Bake – Bake meringue for 2 hours until dry and crisp. Keep the oven door shut throughout the baking process. After 2 hours, turn off the oven and allow the meringue to gradually cool inside the oven for 3 hours. Remove meringue from oven and loosen from the parchment with a thin metal spatula (meringue should release easily from the parchment paper). Let cool completely, 20 to 30 minutes.
Whipped Cream – Pour cold heavy cream into a chilled mixer bowl fitted with wire whip attachment. Add powdered sugar and whip on medium speed until cream begins to thicken, then add vanilla and almond extracts and whip the cream on medium-high speed until medium peaks form.
Assemble Pavlova – Spread whipped cream over the cooled meringue and top with spoonfuls of raspberry sauce. Garnish with fresh raspberries and serve immediately.
Raspberry Sauce for Pavlova
Combine raspberries, sugar, raspberry preserves, lemon zest, and salt in a medium heavy saucepan. Bring sauce to a boil, then reduce heat and simmer for 10 minutes, stirring frequently, until sauce is reduced and coats the back of a spoon.
Strain raspberry sauce through a fine mesh sieve into a bowl, pressing firmly on seeds. Let cool completely before using. The sauce can also be made with blueberries, strawberries, or your favorite blend of fresh berries.
How to Make Mini Pavlovas
Trace six 3-inch circles on a sheet of parchment paper. Make meringue as directed, then use two spoons to scoop mounds of meringue inside each circle. Use the back of a spoon to gently shape meringue and create a slight indentation in the center.
Bake at 225°F for 45 minutes to 1 hour, until dry and crisp. Turn off the oven and allow the meringue to gradually cool inside the oven for 2 hours. Let cool completely before topping with whipped cream and raspberry sauce. Serve mini raspberry pavlovas immediately.
Make Ahead Tips
Raspberry sauce can be made 1-2 days in advance and refrigerated until ready to use. Gently re-warm sauce to room temperature before using.
The meringue can be baked one day ahead and stored in an airtight container overnight. Assemble pavlova just before serving.
More delicious raspberry desserts:
- Raspberry Lemon Layer Cake
- Raspberry Almond Bundt Cake
- Raspberry Lemon Loaf Cake
- Raspberry Cheesecake Macarons
- Raspberry Lemon Cupcakes
Did you try this Raspberry Pavlova Recipe? Let me know by leaving a comment and rating below!
Print
Melt In Your Mouth Raspberry Pavlova
- Prep Time: 1 hour
- Cook Time: 2 hours
- Total Time: 3 hours
- Yield: 8 servings
- Category: Dessert
- Method: Bake
Description
Classic raspberry pavlova topped with whipped cream and homemade raspberry sauce makes the BEST naturally gluten free dessert!
Ingredients
Meringue
- 5 large egg whites
- 1 1/4 cups sugar
- 1 1/2 tsp cream of tartar
- 1 1/2 tsp cornstarch
- 1 tsp vanilla extract
Raspberry Sauce
- 1 1/2 cups fresh raspberries
- 1/2 cup sugar
- 1/4 cup raspberry preserves
- 1/2 tsp lemon zest
- pinch of salt
Vanilla Whipped Cream
- 1 cup cold heavy cream
- 3 Tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1/4 tsp pure almond extract
Topping
- fresh raspberries
Instructions
- Preheat oven to 225°F. Line a rimmed baking sheet with parchment paper. To create an outline for the pavlova, use an 8-inch bowl or cake pan to trace an 8-inch circle onto the parchment.
- For the meringue, combine egg whites and sugar in a mixer bowl and place the bowl over a pan of simmering water. Heat mixture to 160°F while whisking constantly to completely dissolve the sugar, about 5 minutes.
- Transfer mixer bowl to stand mixer fitted with wire whip attachment. Starting on low and increasing to medium speed (6 on a KitchenAid mixer), whisk until stiff peaks begin to form, about 6 minutes. Turn off the mixer and add cream of tartar, cornstarch, and vanilla. Mix in on low speed for 30 seconds to combine, then increase speed to medium-high (8 on a KitchenAid mixer) and continue beating 2-3 more minutes until the mixture is fluffy and glossy and forms stiff peaks.
- Spoon 1/4 teaspoon of meringue onto each corner of the rimmed baking sheet to secure the parchment paper. Use a clean rubber spatula to drop overlapping dollops of meringue inside the circle outline. Use the back of a spoon to gently shape the meringue inside the circle outline. Gently smooth the top and sides of the meringue with a metal offset spatula. Use the back of a small spoon to pull up the edges of the meringue into small peaks.
- Bake meringue for 2 hours, until dry and crisp. Keep the oven door shut throughout the baking process. After 2 hours, turn off the oven. Allow the meringue to gradually cool inside the oven for 3 hours. Remove meringue from oven and loosen from the parchment with a thin metal spatula (meringue should release easily from the parchment paper). Let cool completely, 20 to 30 minutes.
- For the raspberry sauce, combine raspberries, sugar, raspberry preserves, lemon zest, and salt in a medium heavy saucepan. Bring sauce to a boil, then reduce heat and simmer for 10 minutes, stirring frequently, until sauce is reduced and coats the back of a spoon. Strain raspberry sauce through a fine mesh sieve into a bowl, pressing firmly on seeds. Let cool completely before using.
- For the whipped cream, pour cold heavy cream into a chilled mixer bowl fitted with wire whip attachment. Add powdered sugar and whip on medium speed until cream begins to thicken, then add vanilla and almond extracts and whip the cream on medium-high speed until medium peaks form.
- To assemble pavlova, spread whipped cream over the cooled meringue and top with spoonfuls of raspberry sauce. Garnish with fresh raspberries and serve immediately.
Notes
Make ahead: Raspberry sauce can be made 1-2 days in advance and refrigerated until ready to use. Meringue can be baked 1 day ahead and stored in an airtight container overnight. Assemble pavlova just before serving.
This pavlova is one of my favorite desserts – light, sweet, and delicious! I’ve made this several times, and the meringue has turned out perfectly each time. Highly recommend!