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    Raspberry Pavlova

    Surprise your loved one with this Valentine's raspberry pavlova of dreams!

    "January is over! Yes! It’s all uphill from here and the first hints of Spring (if you’re very optimistic) are in the air. More important though, February is of course the month when we celebrate Valentine’s day! And that calls for something special, indulgent, pretty and, errr, pink. A pavlova is – in my opinion – always a great idea for a celebration because it just looks like a cloud of prettiness. When it comes to flavours you could of course go completely mad with all sorts of additions, but when the decorations are doing much of the talking, less is more flavour-wise. The sharpness of the raspberries (note: there’s no extra sugar added to the cream) in the cream contrast beautifully with the sweetness of the meringue which is enough for a lovely treat. It does take a bit of time to make due to the cooling time for the meringues, so you could start the evening before and just leave the meringues in the oven (turned off!) to cool until you’re ready to add the cream."

    Here´s what you´ll need...

    • 6 large egg whites
    • 300g caster sugar
    • 1tbsp cornflour
    • 900ml double cream
    • 2tsp freeze-dried raspberry powder plus extra for decorating
    • 450g fresh raspberries
    • optional: fresh flowers for decoration

    Here´s how it´s done... Step 1

    Preheat your oven to 140C. Draw three circles on baking parchment and place them on a (or two/three) baking sheet.


    Step 2

    Separate the eggs and put the whites into your mixer bowl.


    Step 3

    Whisk the whites until stiff peaks form.


    Step 4

    Continue whisking whilst slowly adding the sugar.


    Step 5

    When all the sugar is dissolved, add the cornflour and mix until you have a glossy meringue.


    Step 6

    Using a spatula, put 1/3 of the meringue mix on each parchment paper.


    Step 7

    Spread out the meringue to just about the size of the circle.

    Put the meringues in the oven and bake for one hour.

    After an hour, turn the oven off and leave the meringues to cool for 3 hours with the oven door closed


    Step 8

    Pour the double cream with the raspberry powder into a cold bowl.

    Whisk until soft peaks form.


    Step 9

    Add the whole raspberries (keeping a few aside for decoration) to the cream and fold in.


    Step 10

    Now assemble the pavlova by adding roughly 1/3 of the cream to the first meringue, top it with the second meringue, add another third of cream, place the third meringue on top and finish with the rest of the cream.


    Step 11

    Scatter some raspberry powder on top and decorate with fresh raspberries and flowers.



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