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Simple Pavlova Recipe with Raspberries

By Edited Jul 29, 2016 4 21

Recipe for Raspberries


The Mention of the words' Pavlova' or 'Meringue'

Raspberry Pavlova

At the mention of the word,'Pavlova', or 'Meringue', some people go weak at the knees but then confess that they've never tried to make it so they really don't know how simple it can be.

Here is a simple pavlova recipe that even the most inexperienced cook can make. I throw down the challenge to everyone reading this article to try it. It will not take you much time to prepare. This recipe is one of my favourite dessert recipes.

Pavlova is Australian in origin but is just as popular in New Zealand, and, in fact, all over the world. Different countries have different preferences for fillings. But you can experiment with your own personal fillings. My preferred filling is raspberries but I've included other alternatives for you to try.


Ingredients for 8 generous servings.

  • 3 egg whites. Make sure you take them out of the fridge one hour before using them.
  • 6 0z caster sugar
  • 1/2 teaspoon of vanilla essence
  • 1/2 teaspoon of vinegar
  • 2 level teaspoons of cornflour
  • 1/2 pint whipped double cream
  • raspberries


  • Turn the oven on and set at 150C, 300F or Gas Mark 1-2
  • Draw an 8-inch circle on non-stick greaseproof paper or rice paper and place the paper on a baking sheet
  • Separate the egg whites from the yoke very carefully. Avoid getting any yoke in the bowl as this may affect the beating of the egg whites
  • Discard the yolks
  • Beat the egg whites until very stiff but don't overbeat
  • Beat in the caster sugar, a little at a time, but keep this beating to a minimum as you want to avoid losing the air in the meringue mixture
  • Beat in the vanilla essence, vinegar and cornflour but, again, don't overdo the beating.
  • Spread the meringue mixture over the non-stick greaseproof paper, piling up the edges to form a case.
  • Make sure your oven has reached the required temperature and then place your baking sheet of meringue in the centre of the oven for about one hour, till firm
  • Avoid opening the oven door to check if it is cooking!
  • After one hour, turn off the oven but leave the meringue in the oven until it has cooled. This will avoid the meringue cracking and will leave the outside crispy
  • When you take it out of the oven and it has cooled completely, then place the meringue case on a flat plate.
  • If you have used rice paper instead of greaseproof paper then you can leave it on the bottom of the meringue as the rice paper is edible


  • When you are ready to serve the pavlova then whip some double cream until stiff and place in the case
  • Arrange the raspberries on top
  • Serve and enjoy!


  • Add 2 level tablespoons of ground almonds to the meringue mixture when preparing
  • If you can't get fresh raspberries then use frozen ones or any frozen fruit of your choice but do not assemble until the very last minute as the extra liquid may cause the meringue to collapse
  • Use kiwi fruit or strawberries or, in fact, any berry fruits
  • I prefer to use sour cream or crème fraîche instead of double cream


  • I serve a raspberry coulis accompaniment with the raspberry pavlova by squashing raspberries to a pulp with a fork and then add a little icing sugar to sweeten the coulis. Serve in a jug for your guests to pour over the coulis on to their portion of raspberry pavlova
  • Sprinkle with crushed hazelnuts or nuts of your choice

Enjoy the lightness of the pavlova and feel proud that you have mastered the baking of the dreaded meringue!

Other Meringue-Based Recipes

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Jan 27, 2012 8:27pm
This sounds amazing, looks delicious, and it's not too difficult to make. Not a bad combination, if you ask me. Nice article TerrieTez; and by-the-way, your beautiful photo makes me hungry!
Feb 10, 2012 9:18am
Try it. You'll love the crunchy meringue which isn't filling. It's just the double cream that's fattening! Enjoy!
Feb 10, 2012 10:39am
I love padlova and I've only had it with passion fruit, this sounds good. Thanks for the recipe.
Feb 10, 2012 10:52am
I'm sure you'll find the raspberries refreshing and you can make the caoulis as tangy as you like. Just reduce the icing sugar or,if using sugar instead, use less of that, too. Alternatively, just crush the raspberries without any kind of sweetening.
Feb 10, 2012 1:12pm
LOVE pavlova! had my share of it (and more!) in new zealand. just one question about your recipe: is caster sugar the same as confectioner's sugar or what we call powdered sugar here in the u.s.?
Feb 10, 2012 1:28pm
Caster sugar is just like a finer version of granulated sugar but I think I've made it with granulated in the past. However, caster is better.
Feb 10, 2012 1:30pm
I had never heard of pavlova before, but that looks delicious. My wife is a chef, so I probably shouldn't say out loud that there is a food I don't know...Shhhh!!
Feb 10, 2012 1:35pm
I love pavlova! I have used the Cool Whip fat free whipped topping instead of the whipped double cream, for a lighter version. Thanks for sharing your recipe!
Feb 10, 2012 4:09pm
Sounds very good, I've made many things with meringue. It can be tricky to make, but once mastered it can be used in so many things. Raspberry Pavlova is a good one. Nice article Terrie
Feb 10, 2012 5:04pm
Thanks for all your supportive comments. I'm expecting inkedwriter to take up the challenge and make it for his chef wife. Let me know how it goes.
Feb 11, 2012 4:13am
I've just read your comments before breakfast, Girlibird, and, do you know, I could eat Pavlova now!
Feb 12, 2012 10:27am
This is definitely going in my recipe book. I can't wait to try it. Thank you!
Feb 12, 2012 10:41am
Let me know when you've made it. I know it will taste scrumptious!
Feb 12, 2012 8:35pm
Pavlova reminds me of Christmas in Australia! Thanks for the reminder of this great treat, I'll have to try the recipe and attempt to recreate some great memories!
Feb 13, 2012 4:12am
Enjoy your memories as you make and eat this dessert. Let me know how you get on.
Feb 13, 2012 6:32am
Yummy I love pavlova, I made it before when I was just a little kid and it was super easy. Thanks for sharing.
Feb 13, 2012 6:47am
Hi gloomz
Glad you like it. You're making me feel hungry!
Feb 13, 2012 8:45am
Terri this sounds divine, when I get back to England I will definitely give it a try. I like lemon meringue pie, so I may try to make a pavlova with a lemon filling similar to that. I think some chocolate squirty cream would go nice in this pavlova with maybe maltersers. I am thinking the children will like that one. Great article, well done xxx
Feb 13, 2012 10:13am
Hi CrystalNici
Thanks for nice comments. What about using chocolate chips sprinkled on top of the filling. They might keep to the surface more easily than maltesers as they are lighter and smaller. It's good to experiment, though.
Feb 13, 2012 10:02pm
I'll definitely try this. Great article, congratulations on your feature!
Feb 14, 2012 4:08am
Thanks for you support and lovely comments.
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