Raspberry Pavlova with Vanilla Whipped Cream
Crisp and chewy pavlova filled with homemade raspberry curd, vanilla whipped cream, and topped with berries.
Indian Summer is in full-force and raspberries are ripe for the picking. The other day, we went raspberry picking and ended up with buckets of fresh berries!
I froze about 60% of the raspberries from that excursion, ate another 10% straight out of the fridge, and used the remaining 20% to make today’s fresh raspberry pavlova with vanilla whipped cream.
We’re using homemade raspberry curd and fresh berries for today’s show stopping dessert.
Pavlovas are the dessert epitome of rustic elegance and happen to be one of my favorite desserts: these meringue cups and berry pavlova are two other iterations that are well worth your time.
Rustic elegance is my style (or the style I strive to achieve in life and in the kitchen; whether I achieve it or not is an entirely different story). It does require some time to put together, but they are fairly easy to make!
Did you know that pavlovas were named after a Russian ballet dancer named Anna Pavlova? Technically they are from New Zealand, where the dancer toured in the 1920’s.
What Makes Pavlova Different From Meringue?
Pavlovas are a meringue-based dessert. Unlike regular meringue, which is crisp and completely solid throughout, pavlovas have a hard outer shell, and are soft and marshmallow-y in the inside. This is due to the addition of vinegar and cornstarch to the meringue base.
They are usually filled with whipped cream and topped with fresh fruit. In other words, they are really delicious and absolutely gorgeous to look at.
How to Make Raspberry Curd:
It doesn’t hurt that this pavlova is topped with fresh homemade raspberry curd, vanilla whipped cream, and even more fresh raspberries. Two doses of raspberry goodness going on in there.
The raspberry curd could not be easier to make! Seriously, just combine all of the ingredients in a small saucepan, and bring the mixture to a light boil, stirring frequently, for a few minutes. It is then strained and allowed to cool completely.
Unlike lemon and other curds I’ve shared in the past, this raspberry curd is ultra light in texture and richness. It is sweet, yet tart, thin and spreadable. It nearly melts into the whipped cream and works incredibly well for this application.
Note: Since pavlovas are relatively delicate, it is important that you allow the base to cool completely in the oven once it has baked through!
Raspberry Pavlova with Vanilla Whipped Cream
Ingredients
Fresh Raspberry Curd:
- 6 ounces (170g) fresh raspberries
- 2 large egg yolks
- ½ cup (100g) granulated sugar
- 4 ounces (8 tablespoons; 115g) unsalted butter
- 3 tablespoons (45 mL) freshly squeezed lemon juice
- 2 teaspoons cornstarch
- ⅛ teaspoon kosher salt
Meringue Shell:
- 4 large egg whites room temperature
- pinch kosher salt
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla bean paste or ¾ teaspoon pure vanilla extract
- 2 teaspoons cornstarch
- 1 teaspoon distilled white vinegar
Vanilla Whipped Cream:
- 1 cup (240 mL) cold heavy cream
- 1 teaspoon vanilla bean paste or ¾ teaspoon pure vanilla extract
Assembly:
- 8 - 12 ounces (220g -340g) fresh raspberries for garnishing
- powdered sugar for garnishing
Instructions
- Preheat the oven to 275°F (135°C) with a rack in the center position. Using a pencil and bottom of cake pan or plate, trace a 9-inch (23-cm) circle in the center of a large piece of parchment paper. Set the parchment paper - pencil side facing down - into a half sheet pan.
- Prepare Raspberry Curd: Combine the raspberries, egg yolks, sugar, unsalted butter, lemon juice, cornstarch, and salt in a medium saucepan and stir together. Set over medium heat until the mixture begins to bubble. Boil, stirring frequently, for 2 to 3 minutes, cooking until the curd has reduced, thickened, and the cornstarch has cooked completely - the curd will still be relatively thin when finished. Remove from the heat and strain the curd through a fine-meshed sieve set over a heatproof bowl. Cover the bowl with plastic wrap and transfer to the refrigerator to cool completely. It will thicken slightly as it cools.
- Prepare and Bake Meringue: Place the egg whites in the bowl (clean and free of any grease) of a stand mixer fitted with a whisk attachment. Whisk over low speed for 1 to 2 minutes, or until the egg whites are foamy and frothy. Increase speed to high and continue whipping for an additional 1 to 2 minutes. With the mixer on high speed, slowly sprinkle and add the granulated sugar, one tablespoon at a time, whisking until the meringue reaches a stiff peak.
- Add the vanilla bean paste (or extract), cornstarch, and vinegar, and whisk at high speed to combine. Scrape the bottom of a bowl with a spatula to ensure that all the ingredients are incorporated evenly. Transfer the meringue to the center of parchment paper lined sheet pan. Using a small offset spatula, smooth the meringue into a round using the traced circle as a guide. Then use the offset spatula to build up the sides of the meringue slightly, this will help create slight edges to contain the whipped cream, curd, and fresh raspberries for assembly.
- Bake for roughly 1 hour. Turn off the heat and use a wooden spoon to prop open the oven door slightly, allowing the meringue to completely cool in the oven (roughly 1 hour). It will be crisp and slightly cracked on the outside, but slightly soft on the inside.
- Prepare Whipped Cream: Combine the cold heavy cream and vanilla bean paste (or extract) in the clean bowl of a stand mixer, fitted with a whisk attachment (or alternatively, use a hand-held mixer). Beat the cream until it reaches soft peaks. Do not over beat. Note: Since the dessert is plenty sweet enough, I prefer to leave out any additional sugar from the whipped cream.
- Assembly: Dollop the top of the baked and cooled meringue with the whipped cream and spread rustically into an even layer. Top the cream with the chilled raspberry curd and garnish with fresh raspberries. Sift confectioners’ sugar on top of the fresh raspberries. Use a spoon to scoop servings.
Storage Tips:
- Leftover pavlova can be wrapped well and stored overnight in the refrigerator; however, the meringue will gain moisture and lose crispness with time.
55 Comments on “Raspberry Pavlova with Vanilla Whipped Cream”
What a beautiful dessert! Mine isn’t perfect, but still tasted delicious, and I’ll definitely make this again.
Ok: This. Was. Amazing. So light and definitely sweet but well-balanced. My husband bought 2 punnets of raspberries—in hindsight now, probably because he expected me to come up with something fancy to bake—and I ALMOST made a raspberry chocolate tart but actually saw this recipe linked underneath one. So glad I made it. Even after being assembled at home and sitting in my lap for an hour in the car… it was a real show-stopper that I will definitely make again. Thank you!
I made it today. It was my first one and I executed it perfectly. The sauce was very tart and the meringue was very sweet. I think I would cut back to 3/4 cup of sugar next time and perhaps take that 1/4 and put it into the whipped topping because it was not sweet at all. My son said it tasted like nothing. However, I liked it and can not wait to start playing with different recipes. I’m so glad I stumbled onto this page by accident. Thank you for sharing
Thank you for the feedback Angela! Meringue’s have to have a certain amount of sugar in order to whip up properly, bake, and achieve the right type of texture – so while you might be able to cut down on the sugar a bit, I’d advise being careful to change the quantities too much. The whipped cream for this particular dessert isn’t sweetened, but I’ve always found that with the very sweet meringue/curd and natural sweetness of the raspberries, it ends up being balanced once you get a bite of everything on your fork. You could add a tablespoon or two of sugar to the whipped cream and you might prefer that. Obviously everyone’s taste preferences are a bit different! I appreciate the feedback!
Question: I’m making the raspberry curd even as I type this question. The recipe says 1/2 stick (4 oz) butter. But a whole stick is 4 oz. Help unconfuse me.
So sorry for only just replying back to your comment. It should be 2 ounces butter (1/2 stick), that was a typo on my end. This recipe is over four years old, and unfortunately I haven’t caught that error until you commented. Thank you for pointing it out! I hope it turned out OK and you were able to troubleshoot!
I made this a few weeks ago for my husband and his son. We all agreed it was one of the best things any of us has ever eaten in our lives. Tomorrow I’m going to double the recipe for the 26th birthday of his twins. I’m sure it will be a hit. I can’t wait to experience it again. This is an amazing taste sensation .
So, so thrilled to hear that Glenda! Thank you for the feedback!!!
I just love Pavlova. I especially love how it’s easy, but comes off as a complicated and fussy dessert. Don’t worry, I don’t tell anyone how easy it is because I really enjoy being seen as a domestic goddess. This version looks just lovely.
Oh yes, I definitely don’t tell anyone either! That’s the best part! 🙂 Thank you!
Oh this looks so good!! I love anything that is full of raspberries. Maybe I can find some before it gets too cold here. Can’t wait to try this!
I hope you can!!!! I know my local orchard was still having people pick them 1-2 weeks ago! 🙂
I had no idea about all of this pavlova history! And actually, I’ve never made and/or eaten one before. YIKES. I have a lot of lost time to make up for.
You better get on it! 🙂
This looks absolutely to die for! I will for sure be trying this one out myself!
Thanks so much! Let me know if you do!
What a beautiful desert! I would like to have a desert named after me!
Haha! ME TOO!
This is lovely, Laura. Almost too pretty to eat!!
When I have fresh raspberries at home, I’ll sometimes whip up a container of cream and serve them just like that for dessert. This makes it even fancier. Lovely!
I love that too!
Whoaaamagoodness, okay that last shot did it for me! I honestly never had the desire to try pavlovas (though they’re pretty) because I really thought they were pretty much giant meringues. Meringues are yummy and all, but i think I ate way too many of them growing up (in argentina), as they’re just as much a staple dessert as dulce de leche is. Now I really am intrigued, so yay! Thank you for convincing me. 😀 And that’s so interesting about the cornstarch and vinegar! If you don’t mind, would you write more posts about the science behind baking someday? Just a thought because that would be amazing, hehe.
Oh yay! Yeah, I’m honestly pretty perplexed about how the cornstarch and vinegar works, some people say it doesn’t do anything but pavlova traditionally use them. I’d be happy to post some baking specific posts in the future, just need to brush up on my knowledge! 🙂 Thanks for the idea!
I just have dark vinegar at home. Can I use lemon juice to replace vinegar in this recipe?
I love raspberry meringue desserts!!! The first time I ever had one, I was in Scotland visiting my brother’s best friend and his family. His mom made stellar meals during our entire 3 week stay, and the meal I remember the most was roasted lamb, fingerling potatoes w/ fresh mint, and meringue cookies with fresh raspberries and cream for dessert. This pavlova is totes up my alley. YUM!
Wow! That entire meal sounds amazing!!
Ah, Butler’s Orchard – what memories that brings back. I grew up going there. When I was a kid it was out in the country, but then hubby and I bought a house in MV in 2000 and suddenly Butler’s and the Cider Barrel are right around the corner. We’re now in St. Petersburg, FL (too hot for me) and I miss the DC area badly. At least most of my sons are still up there. Someone take a Fall ride over Skyline Drive for me please!
This is gorgeous! I was just at Homestead picking apples with friends. Pick your own fruit is the way to go! 🙂
I need to look up Homestead! Haven’t gone apple picking yet, but I want to! 🙂
This is so beautiful! Almost too beautiful to eat!
Thanks Millie!!
looks lovely! if you leave the meringue in a metal tin at room temp overnight it wont get soggy 🙂
Great idea! Those silica gel packs also help!
Metal tin the night before you make it? Do you leave I uncovered? I’m making this for Sunday
Yes – you could try to do this, but it would need to be covered. Meringue is REALLY susceptible to moisture, so I highly recommend baking it only one day ahead at the earliest – and if possible, the morning of (if you live in a really dry climate, that would ideal). If you have some of those silica gel packets lying around, place those in the tin with it, that would help because they would absorb any moisture. DEFINITELY do not add the curd and cream until you’re ready to serve it! Hope this helps!
Here is a slightly different, but somewhat similar pavlova recipe that has some good meringue baking tips and is a touch easier to prepare: https://www.abeautifulplate.com/berry-pavlova-recipe/
I don’t understand. How and when do we put it in there? After it’s made?
In the container with the silica gel packets? Absolutely after the meringue is baked. Sorry, I’m not quite sure what you mean!
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So sorry! It did go to my spam folder, thanks for letting me know! Expect a reply soon.
HOLY SMOKES! I wish our raspberries weren’t so expensive right now, or else I’d have to make this for my family this weekend! I’ve never had pavlova before, but from your breathtaking photos, this needs to change asap.
Oh man, I’m sorry! You could always substitute with other berries or make a lemon curd to cut down on the cost!
This looks so delicious. Too bad I have no raspberries.
Beautiful! As someone who can’t even fully commit to liking meringues… I’d definitely eat this all up. 😉
I’m not even fully committed either, but I love a pavlova! 🙂
This dessert is seriously stunning! Also, I could eat raspberry curd on everything!!
Me too! Thanks Kelli!
Oh. My. Word. Gorgeous Pav… really one of life’s perfect desserts.
I so love the idea of rustic elegance. Count me in on that style of cooking 🙂 Thanks Laura!
I love rustic elegance! 🙂 Thanks MB!
Oh my goodness… this looks absolutely divine. GORGEOUS pavlova. (Which really is one of life’s perfect desserts…) I love the idea of rustic elegance. Thanks Laura!
I just made ice cream and used 10 egg yolks. Saved all my egg whites and have been thinking about doing a pavlova myself in the next few days! How fitting, & this one looks gorgeous 🙂
Wow!! I think that is the universe’s way of telling you you need to make this one 😉
Whoa, this thing looks PERFECT! All I can say is so pretty!
Thanks so much Tieghan!
Gorgeous. Gotta love the bright red raspberry sauce on this!
Thanks girl!!