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Pavlova with Fresh Raspberry Coulis

A melt in your mouth pavlova with a soft marshmallowy middle, and a perfectly crisp exterior. Topped with billowy whipped cream and a fresh raspberry sauce, this is a showstopping summer dessert.

I’ll give you variations and substitutions where I can, plus helpful tips and tricks for success. Read on for this info. If you’d like to skip straight to the recipe, use the jump button at the top of the post.

You may also be interested in my Eton mess, strawberry shortcake, and my no bake blueberry cheesecake recipes. For ease of browsing, you can find all of my dessert recipes in one place.

Pavlova topped with whipped cream and raspberries on white plate with jar of fresh raspberry coulis in the background.

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Raspberry Pavlova

Pavlovas are on the lighter side of sweet treats. Similar to a meringue, they are made from egg whites and a bit of sugar. But, they are soft in the middle, not crispy all the way through, like a traditional meringue. I like them with fruit that is slightly tart to balance the sweetness.

If you happen to live in a region where fresh passion fruit, also known as lilikoi, is available, that is a delicious option. I like pairing this with raspberries as well because they are not overly sweet and their crimson hue looks beautiful against the white of the cream and pav.

Side view of dessert with raspberry sauce and cream. Plate is sitting on a wooden serving board.

You could also add some blueberries to the top and serve this for any or all of the red, white and blue holidays.


To make this baked meringue pavlova, you’ll only need a handful of ingredients.

  • Egg whites – Eggs that are neither old, or freshly laid, are best. Don’t use eggs that are past the best by date, and conversely, if you have access to fresh eggs, wait about a week until you use them for this.
  • Superfine sugar – You want very fine granules of sugar, so the meringue isn’t grainy. You can make this yourself by simply pulsing granulated sugar in a food processor.
  • Vinegar – White vinegar or white wine vinegar will help to provide stability. You can also use lemon juice.
  • Cornstarch – This also helps to provide stability for the Pav base.
  • Vanilla extract – A splash of vanilla will flavor the meringue base.
  • Whipped cream – Quick and easy to make, fresh whipped cream is piled on top.
  • Fruit – I’ve used raspberries, but you can use any berries that you like, or a combination.
Slice of pavlova on white plate with dessert in the background.

How to make

Here’s a quick summary of how to make a pavlova with berries. Please see the recipe card at the bottom of this post for the full recipe. 

Step by step photos showing how to make a pavlova base.

First, you’ll use a cake pan to draw an outline on a piece of parchment paper. This will give you a guide, to help you keep the shape of your pav. Next, use a little of the meringue to tack down the corners to the bottom of the baking sheet.

Pile the beaten egg white mixture into the circle, and gently smooth the top just a bit. Slide the pavlova into the oven and bake for 90 minutes. Do not open the oven door. After the baking time has finished, turn off the oven, and let it cool completely.

Originally, I baked this dessert at 250°f, but wasn’t happy that it turned a light tan color. I dropped the temp of the oven to 200°f, and that did the trick. By lowering the temperature of the oven, it comes out so white and pretty!

Raspberry sauce for pavlova

I made a raspberry coulis to go with this summer dessert. The bright, sweet-tart flavor pairs perfect with the lush whipped cream and the barely sweet meringue.

Straining raspberries to make a sauce. There is a fine mesh strainer sitting over a glass bowl with raspberry sauce in the bowl.

To make the coulis, cook the raspberries until they begin to break down. Then simmer the berries with sugar until they have started to become slightly syrupy and the liquid has reduced a bit.

Set a fine mesh strainer over a bowl. Pour the raspberry mixture through, and use a rubber spatula to extract all of the liquid, pressing the seeds and scraping back and forth the let all of the juice fall through.

View of the side of the pavlova with raspberry sauce dripping down the side.

Pavlova FAQ’s

Can I make this ahead of time?

This is best served on the day it is baked. It will become chewy and sticky the next day, especially if the weather is humid.

How long will pavlovas keep?

The short answer is they don’t. Pavlova is meant to be served right away. Once the whipped cream and fruit is on top, it’s go time.

Cut into pavlova on plate with antique cake server beside it. Plate is on a wooden serving board with a deep pink towel on the side.

Variations and substitutions

  • Mini – Make mini pavlova for individual servings. Use a piping bag to make little pavs instead of one large dessert. Bake for about an hour an a half, then cool in the oven.
  • Change up the fruit – Go with the seasons and swap out berries for other fruits as the seasons change. You can also (gently) pile a combination of fresh berries or stone fruit in the middle and skip the sauce, if you prefer.
Cut open dessert, showing meringue base and whipped cream topping.

Helpful tools and equipment

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Pavlova with whipped cream and raspberry sauce on a white plate.

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Pavlova with whipped cream and raspberry on white platter with jar of raspberry sauce in the background.

Pavlova with raspberry coulis

Cheryl Bennett
No ratings yet
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Cooling Time 4 hours
Course Desserts
Cuisine Australian
Servings 10 people
Calories 349 kcal


For the pavlova

  • 5 large egg whites room temperature, 150 – 160ml *see note
  • 1 pinch fine sea salt
  • 1 tsp. white wine vinegar or lemon juice or white vinegar
  • 1 tbsp. cornstarch also called corn flour
  • 1 cup superfine sugar up to 1 1/4 cup, if you like it sweeter (you can pulse granulated sugar in a food processor to make superfine sugar)
  • 1 tsp. vanilla extract or, 1 vanilla bean, split in half and scrape out the seeds

For the whipped cream

  • 2 cups heavy cream chilled
  • 2 tsp. vanilla extract
  • ½ cup powdered sugar also called icing sugar or confectioner's sugar

For the raspberry coulis

  • 350 grams fresh raspberries (2 – 6oz. containers, or 2 heaping cups)
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 tbsp. lemon zest or juice I prefer to use lemon zest
  • 1 tbsp. Chambord, or other raspberry liqueur if desired
  • 1 cup fresh raspberries for garnish on top


Make the raspberry coulis

  • Combine sugar and water in a small pot and bring to a simmer.
  • Add raspberries and return to a simmer. Cook for 8 – 10 minutes until raspberries have broken down, released their juices and have started to reduce and become slightly syrupy.
  • Remove from the heat. Add the lemon zest or juice, and raspberry liqueur, if using. Stir to combine.
  • Place a very fine mesh strainer over a bowl. Strain the raspberry coulis through the strainer, using a rubber spatula to work the seeds and pulp back and forth to extract all of the liquid. Store in an airtight container in the fridge.

Make the pavlova

  • Preheat oven to 350°F / 180°C.
    Use a pencil to trace the outline of a round 8 or 9-inch cake pan. Turn the paper over so the pencil mark is underneath, and place on the bottom side of a baking sheet. (Using the bottom of the tray will make it easier to slide the pavlova off the sheet without having to pick it up.)
  • Beat the egg whites until soft peaks form. This should take a few minutes on a high speed. (I use my stand mixer for this, on speed 8 out of 10)
  • Gradually, add in the sugar, a spoonful at a time, while the mixer is running. *If you dump it all in at once, can knock the air right out of your egg whites and it may clump up instead of being evenly dispersed.
  • Beat for 6 – 8 minutes, until stiff, glossy peaks form.
  • Add in cornstarch, vanilla, and vinegar, beat for an additional minute to incorporate.
  • Dab each corner of the parchment with a little pavlova mixture to secure it down on the sheet pan. Gently pile about half of the pavlova mixture onto the parchment paper and spread out, trying to keep it the same size as your circle.
    Pile the remaining mixture on top, and use a rubber spatula to gently level the top. *It doesn't need to be perfectly level, you just need a surface for the cream and fruit to sit in.
  • Carefully slide the pavlova into the oven, and immediately reduce the temperature to 200°F / 100°C. Bake for 1 ½ hours.
    DO NOT open the oven. No running or stomping through the kitchen.
  • Turn off the oven, and let the pavlova cool completely. I usually leave mine in the oven most of the afternoon, or overnight, if I bake it in the evening. Let it cool for a minimum of 2 – 3 hours.

Make the whipped cream

  • While the pavlova is cooling, place a medium mixing bowl and beaters or whisk attachment in the refrigerator. (Cream whips better when everything is cold)
  • Just before serving, pour heavy cream into bowl and whip using an electric mixer, until soft peaks form. Gently sprinkle in powdered sugar and vanilla. Whip to incorporate.

Assembling the pavlova

  • Gently slide a long knife, or a long cake decorating spatula under the pavlova to loosen it from the parchment, then slide it onto a serving platter.
  • Pile freshly whipped cream on top, along with fresh raspberries and drizzle with raspberry coulis.
    Sit back and accept the compliments that you've earned.


Measure your egg whites for accuracy. You’ll need between 150 – 160 ml, which works out to about 2/3 cup, or 5 large eggs. However, even within a certain size, eggs vary.
You can discard the raspberry seeds and pulp, or stir them into a muffin batter. If you don’t want to use them in a recipe, you can feed them to the birds.
Pavlova is best served right away. It will not keep, so assemble right before serving.


Calories: 349kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 54mgSodium: 46mgPotassium: 149mgFiber: 3gSugar: 40gVitamin A: 716IUVitamin C: 15mgCalcium: 47mgIron: 0.4mg
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Originally published 1/2/12, most recent update 4/15/24.

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