Go Back Email Link
–+ servings
Pavlova with whipped cream and raspberry on white platter with jar of raspberry sauce in the background.
Print Recipe
No ratings yet

Pavlova with raspberry coulis

Prep Time30 minutes
Cook Time1 hour 30 minutes
Cooling Time4 hours
Course: Desserts
Cuisine: Australian
Servings: 10 people
Calories: 349kcal
Author: Cheryl Bennett

Equipment

  • stand mixer or electric mixer
  • baking sheet

Ingredients

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
US Customary - Metric

Instructions

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.

Notes

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.

Nutrition

Calories: 349kcal | Carbohydrates: 45g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 54mg | Sodium: 46mg | Potassium: 149mg | Fiber: 3g | Sugar: 40g | Vitamin A: 716IU | Vitamin C: 15mg | Calcium: 47mg | Iron: 0.4mg