Recipe for Raspberries


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

Raspberry PavlovaCredit:

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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