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Raspberry Pavlova Recipe

New Zealand / Australian · Dessert · 80 min total

A light and airy meringue base topped with whipped cream and fresh raspberries, perfect for a summer dessert.

Ingredients

• 4 large egg whites, at room temperature
• 1 cup (200g) caster sugar
• 1 teaspoon white vinegar
• 1 teaspoon cornstarch
• 1 teaspoon vanilla extract
• 1 1/2 cups (360ml) heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 2 cups (250g) fresh raspberries
• 2 tablespoons raspberry jam, warmed for glaze (optional)

Instructions

1. Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 9-inch circle as a guide.
2. In a large, clean bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add caster sugar, beating well after each addition, until stiff and glossy.
3. Sprinkle vinegar, cornstarch, and 1 teaspoon vanilla extract over the meringue; fold gently until combined.
4. Spoon meringue onto the parchment, spreading to fill the circle, creating a slight well in the center. Bake for 60 minutes, then turn off oven and let cool completely inside with door ajar.
5. In a chilled bowl, whip heavy cream, powdered sugar, and 1/2 teaspoon vanilla extract until soft peaks form.
6. Place cooled meringue on a serving plate. Spread whipped cream over the top, leaving a border. Arrange raspberries on cream. If desired, brush raspberries with warmed jam for shine.
7. Serve immediately or refrigerate for up to 2 hours.

Tips

• Ensure egg whites are at room temperature for best volume.
• Do not open oven during baking to prevent cracking.
• Assemble just before serving to keep meringue crisp.
• Store leftovers in the refrigerator for up to 1 day.

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