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!
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Recipe Information
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)
Instructions
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.
In a clean, dry bowl, beat the egg whites with an electric mixer at medium speed until soft peaks form.
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).
Gently fold in the cornstarch, white vinegar, and vanilla extract using a spatula, being careful not to deflate the meringue.
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.
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.
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.
Transfer the cooled pavlova to a serving plate. Gently spread the whipped cream over the center of the meringue.
Top with fresh raspberries, arranging them evenly over the cream. Garnish with mint leaves if desired.
Slice and serve immediately for a light, airy dessert that’s perfect for any occasion.
Nutrition Facts
Calories |
2027 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.3 g | 130% | |
| Saturated Fat | 60.0 g | 300% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 322 mg | 14% | |
| Total Carbohydrate | 247.6 g | 90% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 224.9 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 540 mg | 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.
