Description
This Raspberry Ripple Pavlova is a cloud-like dessert featuring crispy edges, a creamy center, and a vibrant raspberry swirl. It’s an elegant yet approachable recipe perfect for impressing guests or a delightful family treat.
Ingredients
Scale
- 4 large egg whites, at room temperature
- 1 cup superfine/caster sugar
- 1 tsp cornstarch
- 1 tsp white vinegar
- 0.5 tsp vanilla extract
- 1 cup fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 cup heavy cream
Instructions
- Prepare Meringue: Preheat oven to 300 degrees F (150 degrees C) and line a 10-inch sheet pan with parchment, drawing an 8-inch circle. Beat room-temperature egg whites until soft peaks appear. Gradually add superfine sugar, beating until stiff, glossy peaks form (about 8-10 minutes). Gently fold in the cornstarch, white vinegar, and vanilla extract. Spoon this meringue onto your drawn circle, building a defined nest shape.
- Bake and Cool: Bake pavlova for 1 hour 15 minutes until crisp to the touch. Turn off the oven and leave the meringue inside with the door ajar for at least an hour, or even overnight, to cool completely and crisp up. It should sound hollow when gently tapped.
- Make Raspberry Ripple: In a small saucepan, combine the raspberries and 2 tbsp granulated sugar. Cook over medium heat until berries soften and break down (about 5-7 minutes). Mash lightly with a fork. Strain through a fine-mesh sieve if a smoother sauce is preferred without seeds. Allow to cool completely before using.
- Assemble Pavlova: Just before serving, whip the heavy cream until soft peaks form. Spoon the whipped cream generously into the cooled meringue shell. Drizzle with the raspberry ripple sauce for a beautiful swirl.
Notes
For richer flavor, use organic eggs or fresh, locally sourced raspberries when in season. If superfine sugar is unavailable, pulse regular granulated sugar briefly in a food processor. Always use very fresh, room temperature eggs for maximum volume. If raspberry sauce is too runny, cook for an extra 2-3 minutes to reduce it. Assemble just before serving for best results.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1/8 of pavlova
- Calories: 300 calories
- Sugar: 28 g
- Sodium: 50 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 11 mg
Keywords: meringue, pavlova, raspberry, dessert, easy, gluten-free, baking, summer, fruit