This ethereally light and lovely Raspberry Pavlova recipe is the perfect denouement to any al fresco dinner party. Featuring a delicate meringue base, tangy lemon curd, pillowy whipped cream, and a generous heap of fresh berries, it’s the perfect palate cleanser after any meal.
While many of the French pâtisserie treats and elegant tarts I learned to make in pastry school are somewhat challenging to perfect, a fruit pavlova is accessible to even new bakers. Despite looking like a work of art, it’s actually very simple—a large, snow-white meringue is topped with dollops of lightly sweetened whipped cream and fruit.
The textural combination of this raspberry pavlova is bewitching. Crisp edges melt into a marshmallowy chewiness, combined with fluffy whipped cream for richness, and tender, acidic fruit to cut through what might otherwise be cloyingly sweet.
Best of all, my easy pavlova recipe requires just 4 basic ingredients for the meringue base, then you’re welcome to gussy it up however you see fit. I’ve opted to use a classic flavor combination of raspberry chantilly, fresh juicy raspberries, and tart lemon curd—delightfully summery, if you ask me.
⭐ Why You’ll Love This Easy Raspberry Pavlova Recipe
- Quick & Simple - At most, you’re looking at about 30 minutes of active kitchen time to make this showstopping centerpiece. I won’t tell if you won’t!
- Only 8 Basic Ingredients - While the list below shows 10, note that the raspberry purée is made with raspberries and granulated sugar, both of which are already accounted for. The cornflower petals offer a stunning color contrast, but they aren’t a necessary element.
- Delightfully Light - When the sun is blazing, I don’t crave rich desserts like chocolate mousse or banana cake—they feel too heavy. This fruity pavlova is the ideal way to satisfy my sweet tooth without weighing me down! For the record, it’s also a wonderful dessert to offer after a rich holiday meal.
🍴Ingredients
- Egg Whites - You’ll need to separate whole eggs for this project, as the liquid kind that comes into a carton won’t whip into a stable meringue.
- Granulated Sugar - The neutral pH and the low moisture content of white sugar are necessary for properly whipping a meringue. Feel free to swap in superfine/caster sugar, which is the same thing but with smaller granules.
- Corn Starch - A bit of starch adds stability to the meringue, making it easier to pipe into beautiful patterns. If you can’t do corn, potato starch is a 1-to-1 substitute.
- Vinegar - Adding a touch of acid helps stabilize the egg white mixture and prevent it from collapsing. I recommend using white vinegar or ACV. You can also use an equal amount of lemon juice, or swap in about ½ teaspoon of cream of tartar (a.k.a. Tartaric acid).
- Lemon Curd - Making your own citrus curd from scratch is simple (plus it’s a great way to use up those yolks!), but you’re welcome to use your favorite store-bought brand as a shortcut.
- Powdered Sugar - Also known as confectioner’s sugar or icing sugar, this neutral-flavored sweetener is simply granulated sugar that has been blitzed with starch (most often cornstarch) until it is ultra-fine like flour.
- Raspberry Puree - You can often find this pre-made in the freezer section, but making your own requires just raspberries and sugar. Feel free to use frozen berries if they’re cheaper.
- Fresh Raspberries - Fresh berries look prettier than ones that have been frozen in the past. In the winter, try adding a bit of fresh snow sparkle by using sugared berries.
- Edible Flowers/Cornflower - Optional, but beautiful for an added pop of color and whimsy. Feel free to use sugared flowers if you like.
See the recipe card below for a full list of ingredients and measurements.
⏲️ Substitutions & Variations
- Dairy-Free - Swap in vegan whipping cream or coconut cream to make your chantilly, and ensure your lemon curd is dairy-free. (If you make your own, simply swap in vegan butter.)
- Mini Raspberry Pavlovas - Rather than making one large pavlova for the table to share, pipe individual egg-nest-sized pavlovas to make serving easier.
- Other Flavor Combos - While I love this pavlova with raspberries and lemon curd, there are endless other flavor combinations to try. Here are a few ideas to get your creative wheels turning:
- Go for a more tropical-inspired treat by swapping in passionfruit curd, using passion fruit puree in the whipped cream, and topping with a mix of mango, papaya, and kiwi.
- Opt for a more wintry combination by making chocolate whipped cream to pair with your raspberries and top with chocolate shavings instead of cornflowers.
- Use blueberries, strawberries, or mixed berries instead of only raspberries.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
📖 How to Make a Raspberry Pavlova: Step-by-Step Instructions
Step 1: Swiss Meringue - In a heatproof bowl, combine the egg whites and granulated sugar, then place it over a pot of simmering water, making sure the bowl doesn’t touch the water. Whisk continuously until the sugar dissolves and the mixture reaches 170°F and is warm to the touch.
Step 2: Whisking - Transfer the warm egg white mixture to a stand mixer fitted with the whisk attachment (or use a hand mixer). Beat on medium-high speed until the meringue forms stiff, glossy peaks and has cooled to room temperature.
Step 3: Shaping the pavlova - Spoon or pipe the meringue onto the prepared baking sheet using the Ateco 846 closed star pastry tip, forming a large round base with raised edges. Bake for 1 hour and 50 minutes before turning off the oven and letting it cool inside.
Step 4: Assembly - Spoon a layer of lemon curd into the center of the pavlova, leaving the decorative edges visible. Then, add the raspberry whipped cream over the lemon curd, spreading it evenly.
Step 5: Garnish - Arrange the fresh berries on top of the whipped cream and sprinkle with some edible flowers and petals.
Step 6: Serve - You can be creative with the arrangement, making it as elegant or rustic as you like. Slice and enjoy!
👩🏻🍳 Expert Tips
- Separate your eggs while they’re cold, but beat the whites at room temp. Cold yolks are less likely to break, and warmer whites whip into meringue more easily! I also recommend using a 3-bowl method, as even the smallest bit of yolk will hinder your efforts.
- Make sure your equipment is sparkling clean. Any amount of fat will make it so your egg whites don’t whip properly. Make sure your bowl and beaters are completely free of any oily residue before starting.
- Go low and slow. You want to dry out the meringue without caramelizing it, so a low oven temperature and long bake time is the way to go. I recommend investing in an oven thermometer for accuracy.
- Experiment with different piping tips. There are lots of ways to make a pretty pavlova! And, if you don’t have any piping tips, you can make simple swooshes using nothing more than the back of a spoon.
- Make sure your cream is very cold before whipping. Cold fat holds its shape better. If you have the space, I also like to refrigerate my mixing bowl and beaters ahead of time.
💭 Recipe FAQs
At its simplest, meringue is a mixture of egg white and sugar. Meringue can be used as a frosting, a classic pie & tart topper, or baked to make macaron shells or simple, crispy cookies.
A large-format, lightly baked meringue provides the base for a pavlova, which is then traditionally topped with whipped cream and fruit. So, meringue is an element of any pavlova, whereas a pavlova refers to one that has been layered with chantilly and fruit.
This gossamer-light goodie was named for the famed Russian ballerina Anna Pavlova in the 1920s, with both Australia and New Zealand making claims on its origins. During this time, Ms. Pavlova toured both countries, and, as a cultural phenomenon, inspired artists and chefs worldwide.
While there isn’t a direct explanation of why this fruit-filled meringue was named after her, I’d imagine her grace and lightness of movement were likely contributing factors.
You’re welcome to make the lemon curd up to a week in advance, and can make the meringue shell up to a day in advance. Allow it to cool completely before storing in an airtight container or zip-top bag, preferably with a silica packet to keep it crisp.
Whipped cream is a traditional element of any pavlova, but you can easily swap in vegan whipped cream if you have an aversion to dairy. The meringue shell and fruit elements are naturally dairy-free.
More Raspberry Recipes You’ll Love
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Swiss Meringue Raspberry Pavlova with Whipped Cream
Equipment
Ingredients
Pavlova
- 100 g Egg Whites
- 175 g Granulated Sugar
- 1 teaspoon Corn Starch
- 1 teaspoon Vinegar
Whipped Cream
- 120 g Heavy Whipping Cream
- 1 Tablespoon Powdered Sugar
- Raspberry Puree
Assembly
- 3 Tablespoons Lemon Curd, (optional)
- Fresh Raspberries, for garnish
- Edible Flowers/Cornflower Petals, for garnish
Instructions
Pavlova
- Preheat your oven to 345°F and line a baking sheet with parchment paper. Draw a circle in the parchment with a pencil and flip over the parchment on the baking sheet.
- In a heatproof bowl, combine the egg whites and granulated sugar. Place the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Whisk continuously until the sugar has dissolved and the mixture is warm to the touch (170F)100 g Egg Whites, 175 g Granulated Sugar
- Transfer the warm egg white mixture to a stand mixer fitted with the whisk attachment (or use a hand mixer). Beat on medium-high speed until the meringue forms stiff, glossy peaks and has cooled to room temperature. This should take about 5-7 minutes then gently mix in the cornstarch and vinegar using a spatula.1 teaspoon Corn Starch, 1 teaspoon Vinegar
- Fit a large pastry tip (such as the Ateco #846 closed star tip, linked above) onto a piping bag and fill it with the meringue mixture. Pipe the meringue onto the prepared baking sheet in a circular motion, creating a large round base with slightly raised edges. You can create a decorative edge by piping small swirls around the perimeter, then drag a toothpick from the base of the pavlova to the top to create the swoops and design.
- Place the pavlova in the preheated oven, and bring the temperature immediately down to 220F and bake for 1 hour and 50 minutes. After baking, turn off the oven and let the pavlova cool completely inside the oven - this gradual cooling is super important as it will help to prevent cracks in the pavlova.
Whipped Cream
- In a mixing bowl, beat the heavy whipping cream and powdered sugar until soft peaks form. Be careful not to overbeat, as you want the cream to be smooth and spreadable. Add raspberry puree and gently whisk to combine.120 g Heavy Whipping Cream, 1 Tablespoon Powdered Sugar, Raspberry Puree
Assembly
- Spoon a layer of lemon curd into the center of the pavlova, leaving the decorative edges visible. Then, add the whipped cream over the lemon curd, spreading it evenly.3 Tablespoons Lemon Curd
- Arrange the fresh berries on top of the whipped cream. You can be creative with the arrangement, making it as elegant or rustic as you like. Garnish with edible flowers and petals, then slice and enjoy!Fresh Raspberries, Edible Flowers/Cornflower Petals
Notes
- Start Cold. Separate your eggs when they’re fresh from the fridge, but whip the whites when they’re closer to room temperature. The reason is simple: yolks are less likely to break when they’re cold, while whites whip up more easily when they’re warmer.
- Separate Bowls for Separate Eggs. Use 3 bowls when separating your eggs to prevent a yolky mishap. One should be your “active” bowl, where you crack each egg one at a time. When they’re cleanly separated, add your yolk to one bowl and the white to another. This is to prevent *any* yolk from getting into your whites—even the smallest smidge can keep your meringue from properly forming.
- Low & Slow. Don’t rush the process of baking the pavlova base—you want it to dry out and crisp up, not turn golden and caramelized. Also, make sure to let it cool in the oven after baking (with the door ajar) to prevent it from cracking.
Anonymous
This pavlova is absolutely beautiful!! love that you added raspberry, so great for summer!!