Name: Melt In Your Mouth Raspberry Pavlova Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 5 h 20 min
Cuisine: Australian
Ingredients: 5 large egg whites; 1 1/4 cups granulated sugar; 1 1/2 tsp cream of tartar; 1 1/2 tsp cornstarch; 1 tsp vanilla extract; 1 1/2 cups fresh raspberries; 1/2 cup granulated sugar; 1/4 cup raspberry preserves; 1/2 tsp lemon zest; Pinch of salt; 1 cup cold heavy cream; 3 Tbsp powdered sugar; 1/2 tsp vanilla extract; 1/4 tsp pure almond extract; Fresh raspberries

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Introduction

This Melt In Your Mouth Raspberry Pavlova is a delicate dessert featuring a crisp meringue shell topped with fluffy whipped cream and a tangy raspberry sauce. It’s a perfect balance of sweet and tart that’s sure to impress at any gathering.

The image shows a round pavlova sitting on a white plate. The base is a thick, white meringue layer with rough, wavy edges and a soft, fluffy texture. On top of the base is a layer of white whipped cream, spread unevenly to create small peaks. This is topped with a swirl of deep red raspberry sauce, which is mixed into the cream in a marbled pattern. Fresh bright red raspberries are scattered densely over the cream and sauce, adding a fresh color contrast. The pavlova is on a surface with a white marbled texture, with a few raspberries and a spoon with cream placed around it in the foreground. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 large egg whites
1 1/4 cups granulated sugar
1 1/2 tsp cream of tartar
1 1/2 tsp cornstarch
1 tsp vanilla extract
1 1/2 cups fresh raspberries
1/2 cup granulated sugar
1/4 cup raspberry preserves
1/2 tsp lemon zest
Pinch of salt
1 cup cold heavy cream
3 Tbsp powdered sugar
1/2 tsp vanilla extract
1/4 tsp pure almond extract
Fresh raspberries (for garnish)

Instructions

Step 1: Preheat the oven to 225°F. Line a rimmed baking sheet with parchment paper. Trace an 8-inch circle onto the parchment using an 8-inch bowl or cake pan as a guide.
Step 2: To make the meringue, combine egg whites and sugar in a mixer bowl. Place it over a pan of simmering water and whisk constantly until the mixture reaches 160°F and the sugar dissolves, about 5 minutes.
Step 3: Transfer the bowl to a stand mixer fitted with a wire whip attachment. Whisk starting on low speed, gradually increasing to medium, until stiff peaks begin to form (about 6 minutes). Turn off the mixer.
Step 4: Add cream of tartar, cornstarch, and vanilla extract. Mix on low for 30 seconds, then increase to medium-high speed and beat for 2-3 minutes until fluffy, glossy, and forming stiff peaks.
Step 5: Secure the parchment by placing a small dollop of meringue on each corner of the baking sheet. Spoon overlapping dollops of meringue within the traced circle. Shape and smooth the meringue with a spatula, pulling the edges up into small peaks with the back of a spoon.
Step 6: Bake for 2 hours without opening the oven door. After baking, turn off the oven and let the meringue cool inside for 3 hours. Remove and let cool completely for 20 to 30 minutes.
Step 7: For the raspberry sauce, combine fresh raspberries, sugar, raspberry preserves, lemon zest, and a pinch of salt in a medium saucepan. Bring to a boil, then simmer for 10 minutes, stirring often, until thickened.
Step 8: Strain the sauce through a fine mesh sieve, pressing down on the seeds. Let the sauce cool completely before use.
Step 9: Whip cold heavy cream with powdered sugar in a chilled mixer bowl until it starts to thicken. Add vanilla and almond extracts and continue whipping until medium peaks form.
Step 10: Spread the whipped cream over the cooled meringue. Spoon raspberry sauce on top and garnish with fresh raspberries. Serve immediately.

Tips & Variations

Use room temperature egg whites for better volume in your meringue.
Ensure no grease or yolk gets into the egg whites, as this can prevent proper whipping.
For a different flavor, substitute raspberry preserves with strawberry or blackberry preserves.
To make it extra fruity, add other fresh berries like blueberries or sliced strawberries along with the raspberries.
If you prefer a softer center, reduce the baking time slightly, but do not open the oven while baking to prevent cracks.

Storage

Store the pavlova base separately from the whipped cream and raspberry sauce in an airtight container at room temperature for up to 2 days. Once assembled, serve immediately as the meringue will soften quickly. Whipped cream and raspberry sauce can be refrigerated for up to 2 days; bring the whipped cream to room temperature before serving and gently re-whip if needed.

How to Serve

A white pavlova cake sits on a white plate on a white marbled surface, with a base layer of crisp, fluffy meringue that has soft peaks and swirls around the edges. On top, there is a smooth layer of white whipped cream spread evenly, with bright red raspberry sauce drizzled over it creating a marbled effect. Fresh, whole red raspberries are scattered generously on the top, adding a vibrant color contrast to the white cream and meringue. Some raspberries and small dollops of cream are placed loosely around the plate on the surface, enhancing the fresh and inviting look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meringue ahead of time?

Yes, you can prepare the meringue base a day ahead and store it in an airtight container at room temperature. This helps save time on the day of serving.

Why does my meringue sometimes weep or weep syrup?

Weeping or syrupy liquid often occurs if the meringue is underbaked or exposed to humidity. Make sure to dry the meringue fully in the oven and store it in a dry place to avoid this issue.