A light and airy heart-shaped meringue with a crisp shell and marshmallow-like center, topped with whipped cream, fresh raspberries, and a touch of chocolate. This elegant dessert is a perfect showstopper for Mother’s Day or any special occasion.

Why You’ll Love This Recipe

Crisp on the outside, soft inside – The meringue has a delicate crunch with a marshmallow-like center.
Light and refreshing – Topped with fresh raspberries, strawberries, and whipped cream.
Beautiful presentation – The heart shape and chocolate decoration make it a stunning centerpiece.
Naturally gluten-free – A perfect dessert for those avoiding gluten.
Simple yet impressive – Easy to make with just a few ingredients but looks elegant.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Meringue:

4 large egg whites
1 cup (200g) granulated sugar
1 tsp cornstarch
1 tsp white vinegar
1 tsp vanilla extract

For the Toppings:

1 cup (240ml) heavy whipping cream
2 tbsp powdered sugar
½ tsp vanilla extract
½ cup fresh raspberries
½ cup fresh strawberries, chopped
¼ cup chocolate whipped cream (for decoration)
Sprinkles or chocolate shavings (optional)

Directions

Preheat the Oven: Preheat to 250°F (120°C). Line a baking sheet with parchment paper and draw a heart shape as a guide.
Make the Meringue: Beat egg whites until soft peaks form. Gradually add sugar, one tablespoon at a time, beating until stiff peaks form and the mixture is glossy. Gently fold in cornstarch, vinegar, and vanilla extract.
Shape & Bake: Spoon the meringue onto the parchment, shaping it into the heart outline. Smooth the top and edges. Bake for 1 hour, then turn off the oven and let the meringue cool inside for another hour.
Prepare the Whipped Cream: In a bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Assemble: Spread the whipped cream over the cooled meringue. Top with raspberries, strawberries, and a decorative swirl of chocolate whipped cream. Add sprinkles or chocolate shavings if desired.
Serve immediately and enjoy!

Servings and Timing

Prep Time: 15 minutes
Cook Time: 1 hour
Cooling Time: 1 hour
Total Time: 2 hours 15 minutes
Servings: 6 servings
Calories per serving: 220 kcal

Variations

Berry Medley Pavlova: Use a mix of blueberries, blackberries, and raspberries for variety.
Chocolate Drizzle: Drizzle melted dark or white chocolate over the top for extra indulgence.
Lemon Pavlova: Add lemon zest to the whipped cream for a refreshing citrus twist.
Nutty Crunch: Sprinkle toasted almonds or hazelnuts on top for texture.
Tropical Pavlova: Swap berries for mango, kiwi, and passion fruit for a tropical twist.

Storage/Reheating

Room Temperature: Store the unassembled meringue in an airtight container for up to 2 days.
Refrigeration: Once assembled, pavlova should be eaten within a few hours, as the whipped cream will soften the meringue.
Freezing: Meringue can be frozen for up to a month. Thaw before assembling.

FAQs

Why did my meringue crack?

Cracking can happen if the oven cools too quickly. Let the pavlova cool inside the oven to prevent this.

How do I get a glossy meringue?

Ensure the sugar is added gradually and fully dissolved while beating the egg whites.

Can I make pavlova ahead of time?

Yes, bake the meringue a day ahead and store it in an airtight container. Assemble just before serving.

What’s the best way to separate egg whites?

Use fresh, cold eggs and separate them one at a time into a small bowl before adding them to the mixing bowl.

Can I use frozen berries?

Yes, but thaw and drain them first to avoid excess moisture.

What if I don’t have white vinegar?

You can use lemon juice instead, which also helps stabilize the meringue.

Can I use a stand mixer to make the meringue?

Yes, a stand mixer with a whisk attachment makes beating the egg whites easier.

How do I know when my meringue is done baking?

It should feel dry to the touch and lift easily off the parchment paper.

Can I double the recipe for a larger pavlova?

Yes, but increase the baking time by 15-20 minutes to ensure it sets properly.

What’s the best way to serve pavlova?

Serve immediately with tea, coffee, or a glass of sparkling wine for a special occasion.

Conclusion

Raspberry Pavlova is an elegant, light, and delicious dessert that’s perfect for Mother’s Day or any special celebration. With its crisp yet marshmallow-like meringue, rich whipped cream, and fresh berries, this showstopping treat is both beautiful and easy to make. Try it today and impress your loved ones with this stunning dessert!

Raspberry Pavlova

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Author: Mari
Total Time: 2 hours 15 minutes
Yield: 6 servings 1x
Diet: Gluten Free

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Description

A light and airy heart-shaped meringue with a crisp shell and marshmallow-like center, topped with whipped cream, fresh raspberries, and a touch of chocolate. A stunning dessert for Mother’s Day!

Instructions

Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a heart shape as a guide.
Make the Meringue:
- Beat egg whites until soft peaks form.
- Gradually add sugar, beating until stiff peaks form and the mixture is glossy.
- Gently fold in cornstarch, vinegar, and vanilla.
Shape & Bake:
- Spoon meringue onto the parchment, shaping it into the heart outline.
- Smooth the top and edges.
- Bake for 1 hour, then turn off the oven and let it cool inside.
Prepare the Whipped Cream:
- Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
Assemble:
- Spread whipped cream over the cooled meringue.
- Top with raspberries, strawberries, and a decorative swirl of chocolate whipped cream.
- Add sprinkles or chocolate shavings if desired.

Serve immediately and enjoy!

Notes

Ensure the egg whites are at room temperature for the best meringue texture.
Bake the meringue low and slow to keep it crisp on the outside and marshmallow-like inside.
Store leftovers in the fridge, but consume within a few hours for the best texture.

Prep Time: 15 minutes
Cooling Time: 1 hour
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: Australian, New Zealand