There’s something magical about the Raspberry Pavlova Recipe. Its crisp outer shell, soft marshmallow-like center, and the perfect balance of sweet and tart flavors make it a dessert that feels like a celebration all on its own. Add to that the tangy brightness of homemade raspberry sauce, fluffy whipped cream, and a scattering of fresh raspberries, and you’ve got a dessert that’s nothing short of spectacular.
This classic Raspberry Pavlova Recipe with Swiss meringue is an absolute showstopper, yet it’s surprisingly easy to make. It’s naturally gluten-free, making it a crowd-pleaser for almost any gathering. Whether you’re hosting a dinner party, celebrating a birthday, or just want to indulge in a little kitchen magic, this pavlova is sure to steal the show.
For me, pavlova always brings back memories of family dinners and holiday gatherings. My mom would bake one on special occasions, and I was always mesmerized by the way she’d transform a few simple ingredients into something so stunning. Now, I love making it myself and adding my own twist with the raspberry sauce and whipped cream. Every bite feels like a little piece of nostalgia wrapped in elegance. Let’s dive in and make this together—you’re going to love it!
Why You’ll Love This Raspberry Pavlova Recipe
There are countless reasons to fall in love with this raspberry pavlova, but let me break it down for you:
- Light and airy texture: The Swiss meringue creates a crisp shell with a soft, marshmallowy interior that’s absolutely irresistible.
- Tangy and sweet balance: The tartness of the raspberry sauce pairs beautifully with the sweetness of the meringue and the richness of the whipped cream.
- Elegant yet approachable: While it looks like it belongs in a fancy bakery, it’s actually quite simple to make with a few key tips.
- Customizable: You can swap out raspberries for other fruits, like strawberries, blueberries, or even passionfruit, to suit your taste.
- Naturally gluten-free: It’s the perfect dessert for gluten-sensitive friends and family.
If you’ve never made a pavlova before, don’t worry—I’ll guide you through every step. By the time you’re done, you’ll feel like a pro, and your guests will be singing your praises!
Preparation Time and Servings of the Raspberry Pavlova Recipe
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Cooling Time: 3 hours
- Total Time: 5 hours, including cooling
- Servings: 8-10
Calories per serving: 250 | Protein: 3g | Carbs: 35g | Fat: 10g
Ingredients of the Raspberry Pavlova Recipe
the Meringue:
- 4 large egg whites (room temperature)
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 2 teaspoons cornstarch
- 1 teaspoon vanilla extract
the Raspberry Sauce:
- 1 1/2 cups fresh raspberries
- 1/4 cup granulated sugar
- 2 tablespoons raspberry preserves
- 1/2 teaspoon lemon zest
- Pinch of saltFor the Whipped Cream:
- 1 cup cold heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
Topping:
- 1 cup fresh raspberries
Step-by-Step Instructions
Make the Meringue
Start by preheating your oven to 225°F. Line a baking sheet with parchment paper, and using a pencil, trace an 8-inch circle as a guide. Flip the parchment over so the pencil doesn’t touch the meringue.
Next, combine the egg whites and sugar in a heatproof bowl or the bowl of a stand mixer. Place the bowl over a pot of simmering water, making sure the bottom doesn’t touch the water. Whisk constantly until the sugar dissolves completely and the mixture reaches 160°F. You can test this by rubbing a bit of the mixture between your fingers—it should feel smooth, not grainy.
Transfer the bowl to your stand mixer and beat on high speed until stiff, glossy peaks form. This will take about 5-7 minutes. Add the cream of tartar, cornstarch, and vanilla extract, then beat for another 30 seconds to combine.
Spoon the meringue onto your prepared baking sheet, spreading it within the traced circle. Use a spatula to smooth the sides and create peaks on the top for texture. This is your chance to get creative—it doesn’t have to be perfect!
Bake the meringue for 2 hours. Don’t open the oven door during baking, as this can cause the meringue to deflate. Once the time is up, turn off the oven and let the meringue cool completely inside for at least 3 hours. This slow cooling process helps prevent cracks and ensures the perfect texture.
Make the Raspberry Sauce
While the meringue is cooling, prepare the raspberry sauce. In a medium saucepan, combine the raspberries, sugar, raspberry preserves, lemon zest, and a pinch of salt. Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for about 10 minutes, stirring occasionally. The raspberries will break down and thicken into a vibrant, tangy sauce.
Once the sauce has thickened, strain it through a fine mesh sieve to remove the seeds. Use a spoon to press the sauce through, leaving behind a smooth, silky puree. Let the sauce cool completely before using.
Prepare the Whipped Cream
In a large bowl, combine the cold heavy cream, powdered sugar, vanilla extract, and almond extract if using. Beat with a hand mixer or stand mixer on medium-high speed until medium peaks form. Be careful not to overwhip—you want the cream to hold its shape but still look soft and billowy.
Assemble the Pavlova
Now for the fun part—assembling your pavlova! Carefully transfer the cooled meringue to a serving platter. Spoon the whipped cream onto the meringue, spreading it evenly over the surface. Drizzle the raspberry sauce on top, letting it cascade down the sides for a dramatic effect. Finally, scatter fresh raspberries over the top for a burst of color and flavor.
Serving the Raspberry Pavlova Recipe
Serve the pavlova immediately for the best texture. The contrast between the crisp meringue, creamy whipped topping, and juicy raspberries is truly unforgettable.
Tips for Success
- Use room-temperature egg whites: They whip up better and create more volume.
- Make sure your equipment is clean: Any grease or residue can prevent the egg whites from whipping properly.
- Keep the oven closed: Avoid opening the oven door while the meringue bakes and cools to maintain its structure.
- Strain the raspberry sauce: Removing the seeds creates a smoother sauce that pairs beautifully with the lightness of the meringue.
- Assemble just before serving: The meringue will soften if it sits too long with the whipped cream and sauce on top.
Variations
- Berry Medley Pavlova: Use a mix of strawberries, blueberries, and blackberries instead of raspberries.
- Citrus Twist: Add orange or lime zest to the whipped cream for a bright, zesty flavor.
- Chocolate Drizzle: Drizzle melted dark chocolate over the whipped cream before adding the raspberry sauce.
- Tropical Pavlova: Top with mango, passionfruit, and toasted coconut for a tropical twist.
- Mini Pavlovas: Create individual-sized pavlovas for a fun, personalized dessert.
Storage and Make-Ahead Tips of the Raspberry Pavlova Recipe
If you have leftovers (though that’s rare with this dessert!), store the meringue separately from the whipped cream and raspberry sauce. The meringue can be kept in an airtight container at room temperature for up to 2 days. The raspberry sauce can be refrigerated for 1-2 days, and the whipped cream is best used within 24 hours.
To freeze the meringue, wrap it carefully in plastic wrap and store it in an airtight container for up to 1 month. Let it thaw at room temperature before assembling.
Final Thoughts
This classic raspberry pavlova is more than just a dessert—it’s an experience. From the first crack of the meringue to the last bite of creamy, tangy, sweet perfection, it’s a dish that’s meant to be savored and shared. I hope this recipe becomes a favorite in your kitchen, just as it has in mine.
If you try this recipe, I’d love to hear how it turned out! Snap a photo, tag me on social media, or leave a comment below—I can’t wait to see your gorgeous creations. Happy baking!
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Classic Raspberry Pavlova with Swiss Meringue
- Total Time: 5 hours (including cooling)
- Yield: 8-10 servings
- Diet: Gluten Free
Description
This classic raspberry pavlova is a light, naturally gluten-free dessert featuring a crisp Swiss meringue base, fluffy whipped cream, and tangy raspberry sauce. Perfect for celebrations, this dessert combines textures and flavors beautifully for an unforgettable treat.
Ingredients
- Meringue: 4 large egg whites, 1 cup sugar, 1/4 tsp cream of tartar, 2 tsp cornstarch, 1 tsp vanilla extract
- Raspberry Sauce: 1 1/2 cups fresh raspberries, 1/4 cup sugar, 2 tbsp raspberry preserves, 1/2 tsp lemon zest, pinch of salt
- Whipped Cream: 1 cup cold heavy cream, 2 tbsp powdered sugar, 1/2 tsp vanilla extract, 1/4 tsp almond extract (optional)
- Topping: 1 cup fresh raspberries
Instructions
- Preheat oven to 225°F and line a baking sheet with parchment. Trace an 8-inch circle on the parchment paper.
- Heat egg whites and sugar over simmering water until sugar dissolves (160°F), then beat to stiff peaks. Add cream of tartar, cornstarch, and vanilla extract.
- Spread meringue onto the parchment in the circle, creating peaks for texture. Bake for 2 hours and cool in the oven for 3 hours.
- In a saucepan, combine raspberries, sugar, preserves, lemon zest, and salt. Simmer for 10 minutes until thickened. Strain and cool.
- Whip cold heavy cream with powdered sugar and vanilla until medium peaks form.
- Assemble: Spread whipped cream on the meringue, drizzle raspberry sauce, and top with fresh raspberries. Serve immediately.
Notes
- For best results, use room-temperature egg whites and ensure all utensils are grease-free.
- Assemble just before serving to maintain the texture of the meringue.
- Meringue can be stored in an airtight container for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: European