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.
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.
