A crisp meringue shell with marshmallow center and fresh raspberries
Raspberry Pavlova
Raspberry Pavlova
1h 35mMedium
Prep Time
20 min
Cook Time
1 hr 15 min
Total Time
1 hr 35 min
Servings
8
8 servings
Difficulty
Medium
Cost
Budget
$
Raspberry Pavlova
A crisp meringue shell with marshmallow center and fresh raspberries
A show-stopping meringue dessert with a crispy exterior, soft marshmallow interior, topped with whipped cream and piles of fresh raspberries.
20m
Prep Time
75m
Cook Time
95m
Total Time
8
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Pavlova is the dessert that makes people gasp when you bring it to the table. A giant meringue that is crisp on the outside and marshmallow-soft on the inside, piled high with cream and berries — it looks like it took hours but is actually quite forgiving once you understand the technique.
The vinegar and cornstarch in the meringue are not optional: they create the characteristic marshmallow interior that distinguishes pavlova from a plain meringue. The raspberries provide the acidity and color that make the whole thing sing.
Ingredients
- 4 egg whites, room temperature
- 1 cup superfine sugar
- 1 tsp white vinegar
- 2 tsp cornstarch
- 1 tsp vanilla extract
- 1.5 cups heavy cream
- 2 tbsp powdered sugar
- 2 cups fresh raspberries
- Fresh mint for garnish
Instructions
- 1
Beat the egg whites until stiff peaks form, then add the sugar a tablespoon at a time, beating until glossy and thick.
- 2
Fold in the vinegar, cornstarch, and vanilla.
- 3
Shape the meringue into a circle on a parchment-lined baking sheet, creating a slight well in the center.
- 4
Bake at 250F for 75 minutes until the outside is dry and crisp.
- 5
Turn off the oven and let the meringue cool completely inside with the door cracked.
- 6
Whip the cream with powdered sugar until soft peaks form.
- 7
Fill the meringue with whipped cream, pile the raspberries on top, and garnish with mint.
Serving Suggestions
Ways to Serve This Dish
Serve alongside a fresh baguette and salted butter
Pair with a crisp green salad with Dijon vinaigrette
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
DepthPantry
Test Kitchen Pick
Vanilla Extract
Helpful Pantry Staple
Why the vanilla matters
For baking and desserts, vanilla is often carrying more aroma than people expect. A better bottle gives the whole recipe a cleaner finish.
This is a small pantry move that usually makes baked goods taste more complete.
- Improves aroma in desserts and bakes
- Useful across cakes, cookies, and breakfast bakes
Vanilla extract is one of the easiest pantry upgrades to keep using.
Shop vanilla extract for this recipeTips & Storage
Pro Tips
Make sure your bowl and whisk are completely clean and grease-free.
Cracks in the meringue are normal and add character.
Assemble just before serving — the cream softens the meringue over time.
Storage
Refrigerate leftovers in airtight containers for up to 4 days.
Reheating
Reheat gently on the stovetop, in the oven, or in the microwave until hot.
Nutrition Facts
Per serving (1 slice) · 8 servings
Calories240
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein3g
Carbohydrates30g
Fat12g
Fiber2g
Sugar26g
Sodium40mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make this ahead?
- Yes. The components or finished dish hold well if properly chilled and stored.
- Can I adjust the seasoning?
- Yes. Taste near the end and adjust salt, acid, or heat so it suits the way you like to cook and eat.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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