Vanilla and Raspberry Pavlova with Whipped Cream

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A light and airy meringue dessert topped with softly whipped cream and fresh raspberries, showcasing a classic Australian sweet treat. This Australian-inspired recipe, ready in about 95 minutes, layers 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.

Prep: 20 min Cook: 75 min Serves 6 Australian cuisine 210 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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).
  4. Step 4: Gently fold in 1 tsp vanilla extract, 1 tsp cornstarch, and 1 tsp white vinegar with a spatula until just combined.
  5. Step 5: Spoon the meringue onto the parchment within the circle, shaping it with a slight well in the center to hold toppings.
  6. 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.
  7. Step 7: In a chilled bowl, whip 1 cup heavy cream with 2 tbsp powdered sugar until soft peaks form.
  8. Step 8: Just before serving, top the cooled meringue with whipped cream and scatter 1 cup fresh raspberries evenly over the top.

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