a dessert as dramatic as it is delicate! Named after the ballerina Anna Pavlova, this showstopper has a crisp outer shell, marshmallow-soft center, and is crowned with whipped cream, tart raspberries, and a crunch of toasted pistachios. A glorious balance of texture and taste, ideal for celebrations or impressing at a dinner party.
[cooked-sharing]
Yields6 ServingsPrep Time25 minsCook Time1 hrTotal Time1 hr 25 mins
For the Meringue Base
4large egg whites, room temperature
1cupsuperfine sugar (caster sugar preferred)
1tspwhite vinegar or lemon juice
1tspcornstarch
½tspvanilla extract
For the Topping
1cupheavy whipping cream
2tbsppowdered sugar
½tspvanilla extract
1 ½cupsfresh raspberries (plus extra for garnish if desired)
⅓cupshelled pistachios, roughly chopped and lightly toasted
Optional: drizzle of raspberry sauce or honey
Preheat and Prep
1
Preheat oven to 275°F (135°C).
Line a baking sheet with parchment paper. Draw a 7–8 inch circle on the parchment as a guide, then flip it over so pencil side is down.
Make the Meringue
2
In a clean, dry mixing bowl, beat egg whites on medium speed until soft peaks form.
Increase speed to medium-high and gradually add the sugar, 1 tablespoon at a time. This step takes about 8–10 minutes. Beat until glossy and stiff peaks form — rub a little between your fingers to ensure no gritty sugar remains.
Add vinegar, cornstarch, and vanilla. Fold in gently by hand to stabilize and flavor the meringue.
Shape and Bake
3
Spoon the meringue into the center of your parchment circle. Using a spatula, shape into a dome with slightly higher edges and a slight dip in the middle — this will hold your cream and fruit later.
Bake for 1 hour 15 minutes. Do not open the oven during baking.
Once done, turn off the oven and let the meringue cool completely inside the oven with the door closed — about 1 hour.
Make the Whipped Cream
4
Beat heavy cream with powdered sugar and vanilla until soft peaks form. Chill until ready to assemble.
Assemble the Pavlova
5
Gently place the cooled meringue on a serving platter.
Spoon whipped cream into the center.
Top with fresh raspberries, sprinkle toasted pistachios over top, and drizzle with raspberry sauce or honey if desired.
Serving & Storage
6
Best served immediately after assembly for crisp texture.
Store unassembled meringue in an airtight container at room temperature for up to 2 days.
Once topped with cream and fruit, it's best enjoyed within 4 hours.
Variations
7
Swap raspberries for strawberries, blackberries, or passion fruit.
Infuse whipped cream with rosewater for a floral note.
Make mini pavlovas for individual servings — reduce bake time to ~50 mins.
Ingredients
For the Meringue Base
4large egg whites, room temperature
1cupsuperfine sugar (caster sugar preferred)
1tspwhite vinegar or lemon juice
1tspcornstarch
½tspvanilla extract
For the Topping
1cupheavy whipping cream
2tbsppowdered sugar
½tspvanilla extract
1 ½cupsfresh raspberries (plus extra for garnish if desired)
⅓cupshelled pistachios, roughly chopped and lightly toasted
Optional: drizzle of raspberry sauce or honey
Directions
Preheat and Prep
1
Preheat oven to 275°F (135°C).
Line a baking sheet with parchment paper. Draw a 7–8 inch circle on the parchment as a guide, then flip it over so pencil side is down.
Make the Meringue
2
In a clean, dry mixing bowl, beat egg whites on medium speed until soft peaks form.
Increase speed to medium-high and gradually add the sugar, 1 tablespoon at a time. This step takes about 8–10 minutes. Beat until glossy and stiff peaks form — rub a little between your fingers to ensure no gritty sugar remains.
Add vinegar, cornstarch, and vanilla. Fold in gently by hand to stabilize and flavor the meringue.
Shape and Bake
3
Spoon the meringue into the center of your parchment circle. Using a spatula, shape into a dome with slightly higher edges and a slight dip in the middle — this will hold your cream and fruit later.
Bake for 1 hour 15 minutes. Do not open the oven during baking.
Once done, turn off the oven and let the meringue cool completely inside the oven with the door closed — about 1 hour.
Make the Whipped Cream
4
Beat heavy cream with powdered sugar and vanilla until soft peaks form. Chill until ready to assemble.
Assemble the Pavlova
5
Gently place the cooled meringue on a serving platter.
Spoon whipped cream into the center.
Top with fresh raspberries, sprinkle toasted pistachios over top, and drizzle with raspberry sauce or honey if desired.
Serving & Storage
6
Best served immediately after assembly for crisp texture.
Store unassembled meringue in an airtight container at room temperature for up to 2 days.
Once topped with cream and fruit, it's best enjoyed within 4 hours.
Variations
7
Swap raspberries for strawberries, blackberries, or passion fruit.
Infuse whipped cream with rosewater for a floral note.
Make mini pavlovas for individual servings — reduce bake time to ~50 mins.
