Dreaming of a dessert that's crispy, airy, and bursting with fresh, fruity flavor? Looking for a recipe with guaranteed wow effect — as gorgeous as it is delicious? If you said yes, stick around: you’re in for a treat.
Pavlova is a showstopping dessert with a crisp meringue shell and soft, marshmallowy center. Created as a tribute to ballerina Anna Pavlova, it blends grace and indulgence in perfect balance.
Top it with tangy raspberries and a cloud of homemade vanilla whipped cream, and the result is nothing short of magical. But be warned: a perfect pavlova takes a bit of technique and a few chef tips go a long way.
Whether you’re a pro or a passionate baker, this guide will help you sharpen your pastry skills. Here’s what you’ll learn:
How to make light and airy meringue
How to whip firm, flavorful vanilla cream
How to assemble and decorate your pavlova beautifully
Plus:
The top mistakes to avoid
Fruity variations to try
And our favorite pro tips
Ready to turn your kitchen into a pastry studio? Let’s dive into this complete guide to raspberry pavlova with vanilla whipped cream.
History & Origins
Pavlova is a dessert that’s crisp on the outside and soft inside created in honor of iconic ballerina Anna Pavlova during her tour of Australia and New Zealand. (These two countries still debate who invented it first!)
Its shape and texture are said to resemble a ballerina’s tutu: light, elegant, and full of grace. Traditionally made with meringue, it’s topped with cream and fresh fruit for a refreshing, celebratory finish.
Perfect for festive meals or warm-weather occasions, pavlova is a dessert that balances indulgence and elegance.
Essential Ingredients
Get these ingredients ready and you’re all set.
For the Meringue
The base of a pavlova is a crisp, light meringue with a tender middle. Here’s what you’ll need:
Egg whites – fresh and at room temperature
Granulated sugar – for structure and shine
Cornstarch – gives the interior its marshmallow-like texture
White vinegar or lemon juice – stabilizes the meringue
Pinch of salt – helps the egg whites whip up firmly
For the Vanilla Whipped Cream
This whipped cream adds smoothness and balances the tartness of the berries:
Heavy cream – minimum 30% fat, well chilled
Powdered sugar – for gentle sweetness
Vanilla extract or seeds – for rich, natural flavor
For the Raspberry Compote or Coulis
The raspberry layer brings tartness and color. You’ll need:
Fresh or frozen raspberries
A bit of sugar – adjusted to taste
Splash of lemon juice – for balance
(Optional)Mint leaves or vanilla – to elevate the aroma
Step-by-Step Preparation
Follow these steps to create your pavlova like a pro.
Making & Baking the Meringue
Separate egg whites carefully, avoiding any yolk. Let them sit at room temperature.
Beat the egg whites at medium speed until foamy. Add a pinch of salt.
Slowly add the sugar while whipping. Keep beating until the meringue is glossy, stiff, and smooth.
Gently fold in the cornstarch and vinegar — this gives the interior a soft, chewy texture.
On a lined baking sheet, form a round base, shaping a small dip in the center with a spoon or spatula.
Bake at low heat (210–250°F / 100–120°C) for 1 to 1.5 hours. It should feel dry to the touch, but soft inside.
Let it cool inside the oven with the door slightly open. This prevents cracks and keeps the crust crisp.
Making the Vanilla Whipped Cream
Use cold heavy cream it whips better and faster.
Chill the mixing bowl and beaters ahead of time.
Begin whipping the cream at medium speed.
When it thickens, add powdered sugar and vanilla extract or seeds.
Beat until firm but smooth. Don’t overmix — you want whipped cream, not butter!
Store in the fridge until ready to use.
Making the Raspberry Compote
Place the raspberries in a small saucepan with sugar.
Add a splash of lemon juice for brightness.
Cook gently over low heat, stirring occasionally.
Let simmer for 5–10 minutes until slightly thickened.
For a chunky compote, mash with a fork. For a smooth coulis, blend and strain out the seeds.
Let cool to room temperature before using.
Assembling the Pavlova
Time to bring it all together this part is fun and creative.
Place the cooled meringue on a serving plate. Handle with care it’s fragile.
Spoon on the whipped cream, spreading it gently in the center.
Drizzle the raspberry compote or coulis over the cream. Let it flow a bit over the sides for visual appeal.
Add fresh raspberries on top. Pile them generously for color and freshness.
(Optional) Garnish with mint, lemon zest, or crushed pistachios for a final elegant touch.
Serve immediately or refrigerate for a few hours. But remember: the meringue softens quickly with moisture!
Pro Tips from the Chef
Here are a few key tips to ensure a flawless result:
Room-temperature egg whites whip up faster and better.
Add sugar slowly for a firmer, shinier meringue.
Don’t open the oven while baking the meringue — it could collapse.
Make the meringue base the day before, stored in a dry spot.
Assemble just before serving to keep the meringue crisp.
Ready to Impress with Your Homemade Pavlova?
You’ve reached the end of this sweet and elegant journey!
You now know how to create a raspberry pavlova with vanilla whipped cream that would make any pastry chef proud. From the crispy meringue to the smooth chantilly and vibrant berry finish, you’ve got everything you need to impress your guests or treat yourself.
Whether it’s for a summer dinner, a family celebration, or just a little indulgence, pavlova is a guaranteed crowd-pleaser. And now that you know the secrets behind it, it’s your turn to shine.
But why stop here?
If pastry is your passion and you’re ready to keep growing…
Join VoilaChef, the online platform led by France’s top pastry chefs. Learn to elevate your sweet creations, master pro techniques, and build confidence one recipe at a time.
