Vanilla and Raspberry Pavlova with Whipped Cream
A light and airy meringue dessert topped with softly whipped cream and fresh raspberries, showcasing a classic Australian sweet treat. This australian-inspired desserts ready in about 95 minutes layers large egg whites, caster sugar, vanilla extract into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 210 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large egg whites
- 1 cup caster sugar
- 1 tsp vanilla extract
- 1 tsp cornstarch
- 1 tsp white vinegar
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 cup fresh raspberries
Instructions
- Step 1: Preheat oven to 275°F and line a baking sheet with parchment paper. Draw a 7-inch circle on the parchment as a guide.
- Step 2: In a clean, dry bowl, using an electric mixer, beat 4 large egg whites on medium speed until soft peaks form, about 2 minutes.
- Step 3: Gradually add 1 cup caster sugar, 1 tbsp at a time, while continuing to beat on high speed until stiff, glossy peaks form and sugar is fully dissolved (about 5-7 minutes).
- Step 4: Gently fold in 1 tsp vanilla extract, 1 tsp cornstarch, and 1 tsp white vinegar with a spatula until just combined.
- Step 5: Spoon the meringue onto the parchment within the circle, shaping it with a slight well in the center to hold toppings.
- Step 6: Bake for 1 hour 15 minutes until dry and crisp on the outside. Turn off the oven and leave meringue inside with door slightly ajar to cool completely, about 1 hour.
- Step 7: In a chilled bowl, whip 1 cup heavy cream with 2 tbsp powdered sugar until soft peaks form.
- Step 8: Just before serving, top the cooled meringue with whipped cream and scatter 1 cup fresh raspberries evenly over the top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vanilla and Raspberry Pavlova with Whipped Cream take to make?
Total time is about 95 minutes (20 min prep + 75 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Vanilla and Raspberry Pavlova with Whipped Cream?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Vanilla and Raspberry Pavlova with Whipped Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vanilla and Raspberry Pavlova with Whipped Cream for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Vanilla and Raspberry Pavlova with Whipped Cream?
Australian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
