Swiss Meringue Raspberry Pavlova with Whipped Cream

A pavlova topped with whipped cream, puree, raspberries and cornflower on the counter.

5 from 1 vote

Swiss Meringue Raspberry Pavlova with Whipped Cream

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.

Prep Time15

Cook Time1 50

Cooling Time2

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 229kcal

Author: Emily Laurae

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

How to store pavlova?

To store your pavlova and keep it crisp, place the baked meringue in an airtight container at room temperature—avoid refrigeration, as this can make the meringue soggy. If you need to store individual pavlovas or a pavlova base ahead of time, wrap each piece gently in plastic wrap before placing them in the container. For best results, wait to add toppings like lemon curd and whipped cream until just before serving time. If you have leftovers with toppings, enjoy them the next day, though the meringue may lose some of its crispness.

Expert Tips

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.

Nutrition