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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Course / Dessert / Raspberry Pavlova

Raspberry Pavlova

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By: Leigh Anne WilkesPosted: 2/10/20Updated: 1/18/22

This post may contain affiliate links. Please see disclosure policy here.

overhead shot of raspberry pavlova

Raspberry Pavlova pairs layers of crisp, delicious meringue with whipped cream and fresh raspberries.

One of my favorite ways to eat raspberries is on top of a sweet bed of meringue and covered in a blanket of whipped cream.  It is truly pure heaven in your mouth. The stuff dreams are made of.

What is Meringue?

Meringue is a melt in your mouth treat that has a crisp crust but is soft, light, slightly chewy on the inside.

Meringue is used to create Raspberry Pavlova. This dessert is so light that you almost feel like it doesn’t have any calories.  You will probably wish it didn’t have any calories because you are going to want to eat the whole thing yourself!!

Red Raspberry Pavlova

How to Make Meringue

The steps to a perfect Pavlova are fairly simple:

  • Line your cookie sheet with parchment paper or a piece of brown paper bag.  Draw a circle on the paper, the size you want  your pavlova. I used about a 10 inch plate.
tracing a plate onto brown paper
  • Bring egg whites to room temperature.  If you have forgotten to take them out of the refrigerator place eggs in a bowl of lukewarm water and allow to sit for about 5  minutes.
eggs in water
  • Beat room temp egg whites and cream of tartar until foamy. Add in sugar, a tablespoon at a time. Beat until stiff peaks form.
spreading meringue on paper
  • Spread meringue into the circle on cookie sheet. Use the back of a spoon or spatula to form shape.  Indent the middle slightly.
  • Preheat oven to 300 and place meringue in oven and then immediately turn down oven to 250 degrees.
meringue on brown paper
  • Bake for about 50-60 minutes or until the meringue is firm  and dry to touch (inside of meringue will be soft)
  • Turn off oven allow meringue to sit in the oven for up to an hour afterwards to firm up a bit more

How to Make Raspberry Pavlova

  • Whip your cream.  I like to add a little vanilla and a teaspoon or so of sugar to sweeten a bit.
whipped cream on beater
  • Assemble right before you are ready to serve.  Add whipped cream to the center and then pile those raspberries on!

Fruit Variations

If you don’t have access to fresh raspberries you can use any time of fresh berry you can find. We love it with strawberries, blueberries, and blackberries. It is also great with sliced bananas, peaches or mangoes.

Red Raspberry Pavlova on a palte

Then the next part is the best part, grab a fork and dig in!  Don’t say I didn’t warn you because you are so going to want to eat the whole thing yourself!!  

Can I Make This Ahead?

Pavlova is best eaten the day it is made so find someone to share it with or your will  have to eat the whole thing!

Red Raspberry Pavlova with a bite missing

For other sweet raspberry treats:

  • Raspberry Velvet  Tart
  • Ice Cream with fresh raspberries
  • Raspberry Shortbread Cookies
  • Raspberry Chocolate Scones
  • Muffins with Raspberries

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Raspberry Pavlova Recipe

4.8 from 5 votes
raspberry pavlova on a plate

Raspberry Pavlova

Recipe From: Leigh Anne Wilkes
Delicate pavlova layered with raspberries.
serves: 4 servings
Prep:15 minutes
Cook:1 hour
0 minutes
Total:1 hour 15 minutes
Rate Recipe

Ingredients

  • 4 egg whites room temperature
  • 1/4 tsp cream of tartar
  • 1 C sugar
  • 1 tsp vanilla.
  • 1 C whipping cream whipped
  • 1 pint or more of raspberries

Instructions

  • Heat oven to 300 degrees
  • Line a large cookie sheet with brown paper bag or parchment paper
  • Draw the desired size circle or circles using a pencil onto the paper
  • In large bowl, beat egg whites and cream of tartar until foamy
  • Gradually add sugar, 1 Tbsp at a time, beating continuously at high speed until sugar is dissolved and stiff peaks form, about 5 minutes or so
  • Beat in vanilla
  • Spoon meringue onto circles on prepared cookie sheet building up sides with back of spoon
  • Place in 300 degree oven and reduce heat to 250 degrees
  • Bake for 40-60 minutes or until firm and dry to touch (inside of meringue will be soft) I allow mine to sit in oven for up to an hour afterwards to firm up a bit more
  • Remove from oven; cool completely
  • Carefully remove meringue from paper
  • Place on serving plate and fill with whipped cream and fresh fruit
  • Refrigerate until serving or eat right away!!

Nutrition Facts:

Calories: 479kcal (24%) Carbohydrates: 66g (22%) Protein: 6g (12%) Fat: 23g (35%) Saturated Fat: 14g (88%) Cholesterol: 82mg (27%) Sodium: 74mg (3%) Potassium: 303mg (9%) Fiber: 8g (33%) Sugar: 56g (62%) Vitamin A: 914IU (18%) Vitamin C: 31mg (38%) Calcium: 68mg (7%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Dessert
Cuisine:Australian, German
raspberry pavlova on a plate
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Red Raspberry Pavlova
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  1. elena says

    Posted on 1/8 at 11:32 am

    Hy! 250° ? F or C? Thank u

    Reply
    • Leigh Anne says

      Posted on 1/8 at 11:56 am

      Farenheit

      Reply
  2. edna fahey says

    Posted on 5/6 at 3:10 am

    hi,In the ingredients what is a 1c of sugar,? thank you

    Reply
    • Leigh Anne says

      Posted on 5/6 at 6:41 am

      1 cup of sugar

      Reply
  3. Christie says

    Posted on 2/18 at 10:32 pm

    Pavlova.. with raspberries, at home.. alone!

    What more could I possible ask for?

    This looks amazing Leigh, you’re making me hungry.

    Reply
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