Raspberry Pavlova

It’s summer time in Ontario and despite the fact that we haven’t had great weather (great to me=30 degrees or hotter) we are in the midst of raspberry season. My friend Lisa and I started our vacation with berry picking and jam making. While picking our raspberries we decided that pavlova was the only option for the evening’s dessert. I used my mom’s pavlova recipe and she assures me that although other recipes call for cornstarch and vinegar, these are unnecessary additions. (This is according to her good friend Mary, a cookery expert in the North of Ireland).

Whipping the Pavlova

Whipping the Pavlova


4 large egg whites at room temperature
1 cup granulated sugar
1 tsp vanilla


Preheat oven to 275 degrees. Beat egg whites until soft peaks form. Gradually add sugar beating until stiff and glassy. Fold in vanilla. Cover a cookie tray with foil. Spread mixture on foil  in  an 8 inch circle. Ensure that the outer edges of the pavlova are peaked and thicker than the middle. This will create a lip around the edge of the pavlova that will contain your filling. Bake at 275 for 50-60 minutes. Turn off heat and allow to stand in the oven for at least 1 hour. Transfer the pavlova to a cooling rack. When cool remove from aluminum foil and place on serving plate.

Undressed pavlova

Undressed pavlova

Just prior to serving, prepare whipped cream and spread on top of the pavlova. Place your favorite berries or fruit on top. Enjoy.

Raspberry Pavlova

Raspberry Pavlova

Note: You can play around with the pavlova, making it into a rectangle or creating individual pavlova servings. Unadorned pavlova can be wrapped well and frozen for future use.

Individual Pavlovas

Individual Pavlovas

6 responses to “Raspberry Pavlova

  1. Yum Yum! Looks great Carrie:)

  2. Thanks Claire!

  3. Thanks for the recipe!’m glad the vinegar and corn starch can be left out. sometimes i can taste the vinegar in the dessert…nobody wants that!

    I’d like to add that this time of year, don’t attempt this unless you have a/c, too much humidity is bad news for meringue…I know from experience.

  4. I’ve been wanting to make these for years! They look so light and perfect for summer with those berries!

  5. Pingback: Vanilla Ice Cream « Bake with Us

  6. do you do pavlova wedding cakes would be very interested if you did

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s