Raspberry Pavlova

Author Leigh Anne Wilkes


  • 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


  • 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!!