Raspberry Cream Pavlova

Indulge in the delicate elegance of this Raspberry Cream Pavlova, a show-stopping dessert that perfectly balances light, crispy meringue with luscious whipped cream and tart, juicy raspberries. This Australian classic combines the airy texture of a perfectly baked meringue shell—crispy on the outside and marshmallowy-soft on the inside—with the smooth richness of sweetened cream and the bright pop of fresh fruit. With just 20 minutes of prep time and simple ingredients like egg whites, sugar, and heavy cream, this dessert is both easy to prepare and utterly breathtaking to serve. Perfect for dinner parties, special occasions, or celebrations, this pavlova is finished with a sprinkle of fresh mint for a touch of color and elegance. Whether you're searching for a light summer dessert or an impressive centerpiece for your dessert table, this Raspberry Cream Pavlova is guaranteed to delight!

Nutriscore Rating: 49/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 4 large Egg whites
• 200 grams Granulated sugar
• 2 teaspoons Cornstarch
• 1 teaspoon White vinegar
• 1 teaspoon Vanilla extract
• 300 ml Heavy cream
• 2 tablespoons Powdered sugar
• 200 grams Fresh raspberries
• 2 sprigs Mint leaves (optional, for garnish)

Directions

Step 1

Preheat your oven to 150°C (300°F). Line a baking sheet with parchment paper and draw a 20cm (8-inch) circle on it as a guide.

Step 2

In a clean, dry bowl, beat the egg whites with an electric mixer at medium speed until soft peaks form.

Step 3

Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat on medium-high speed. Beat until the mixture becomes stiff and glossy, with no sugar grains remaining (this may take 7-10 minutes).

Step 4

Gently fold in the cornstarch, white vinegar, and vanilla extract using a spatula, being careful not to deflate the meringue.

Step 5

Spoon the meringue onto the prepared baking sheet, spreading it into a round shape within the drawn circle. Use the back of a spoon to create a slight indent in the center to hold the toppings later.

Step 6

Place the meringue in the oven and immediately reduce the heat to 120°C (250°F). Bake for 90 minutes, then turn off the oven and allow the meringue to cool inside with the oven door slightly ajar.

Step 7

Once the meringue has cooled completely, prepare the whipped cream by beating the heavy cream and powdered sugar together in a bowl until soft peaks form.

Step 8

Transfer the cooled pavlova to a serving plate. Gently spread the whipped cream over the center of the meringue.

Step 9

Top with fresh raspberries, arranging them evenly over the cream. Garnish with mint leaves if desired.

Step 10

Slice and serve immediately for a light, airy dessert that’s perfect for any occasion.

Nutrition Facts

Serving size	863.5 grams (863.5g)

Amount per serving	% Daily Value*
Calories	2027

Total Fat 101.30g	130%
Saturated Fat 60.00g	300%
Polyunsaturated Fat 0.00g
Cholesterol 300mg	100%
Sodium 322mg	14%
Total Carbohydrate 247.60g	90%
Dietary Fiber 13.20g	47%
Total Sugars 224.90g
Protein 16.70g	33%

Vitamin D 0IU	0%
Calcium 66mg	5%
Iron 2mg	10%
Potassium 540mg	11%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.3%

Protein: 3.4%

Carbs: 50.3%