Pavlova with raspberry

Raspberry Pavlova

I decided to make this Pavlova on a day when I wanted to quickly finish off my desserts before a period without sweets. I didn’t think twice and used whatever I had on hand in the fridge and pantry. It was a "now or never" moment, so I opted for the quick and practical version, without complications.

Quick Info

Total time: about 4 and a half hours (most of the waiting is for the meringue to bake)
Preparation time: 30 minutes
Baking time: 3-4 hours (depending on the oven)
Servings: 8-10 slices
Difficulty: medium (the meringue requires patience)
Recipe type: occasion dessert, especially suitable when you're in the mood for something fresh and light

Ingredients

For the meringue base:
6 egg whites
300 g granulated sugar
a pinch of salt
1 teaspoon lemon juice

For the cream:
125 g mascarpone
250 ml heavy cream
3 tablespoons raspberry jam
2 tablespoons powdered sugar

For the syrup:
200 g raspberries
2-3 tablespoons granulated sugar

Decoration:
100 g fresh raspberries
mint leaves

Preparation Method

1. Meringue Base
Carefully separate the egg whites and place them in a clean bowl. Add a pinch of salt and beat at high speed until stiff peaks form. Gradually add the granulated sugar, one tablespoon at a time, mixing well after each addition. Continue until all the sugar is incorporated and the crystals are completely dissolved. This helps the meringue to be glossy and stable. Finally, add the lemon juice and mix a little more until fully combined. Prepare a baking tray lined with lightly buttered parchment paper. Pour the meringue and shape it into a disc about 26 cm in diameter. Place the tray in a preheated oven at 120°C. Bake the base for 3-4 hours. It’s important to dry it slowly and keep it white. Electric ovens provide more consistent baking, but with gas ovens, there may be color differences, so check occasionally. Remove the meringue and let it cool completely in the tray.

2. Mascarpone and Cream
Place the mascarpone in a bowl and add the powdered sugar. Beat until it becomes a smooth cream. Add the raspberry jam and mix well. Separately, whip the heavy cream until it thickens, then gently fold it into the mascarpone cream using a spatula.

3. Raspberry Syrup
Place 200 g of raspberries and sugar in a small saucepan. Cook over low heat until the fruit softens and the sugar dissolves. Mash the fruit and strain everything through a sieve to remove the seeds. Return the syrup to the heat and simmer for a few minutes until it thickens slightly. If it doesn’t thicken too much, that’s fine – it can be more liquid. Let it cool before assembling.

4. Assembly
Place the meringue base on a serving platter. Spread or pipe the mascarpone cream over the top. Arrange 100 g of fresh raspberries and mint leaves on top. Drizzle the raspberry syrup generously over the entire dessert. Serve as soon as possible after assembling.

Why I Make This Recipe Often

When I need a refreshing dessert and don’t want to spend too much time by the stove, Pavlova is one of the simple options I return to. You can use raspberries or any seasonal fruit, and it can be adapted with whatever you have on hand. It doesn’t keep long, but that helps me avoid lingering with desserts for multiple days.

Tips and Variations

Tips

Let the meringue cool completely before adding the cream; otherwise, it will soften quickly.
Use only clean bowls for whipping egg whites – any trace of fat ruins the texture.
If you don’t have an electric oven, watch the color of the meringue. If it starts to brown, leave the oven door slightly ajar.

Substitutions

The raspberry jam can be replaced with any tart jam (blueberries, currants).
Instead of mascarpone, a richer cream cheese can be used.
Heavy cream can also be plant-based if you don’t have any other on hand.

Variations

You can use other fresh fruits: strawberries, blueberries, diced peaches.
The cream can remain just whipped cream without mascarpone if you want a lighter version.
The syrup can be omitted if you prefer just fresh fruits.

Serving Ideas

Serve the Pavlova a few hours after assembly, when the meringue has time to absorb some cream and soften only on the surface. It’s perfect as a summer dessert or for any occasion when you have guests and want something spectacular yet uncomplicated.

Frequently Asked Questions

1. My meringue cracked. What can I do?
The meringue for Pavlova can crack if it cools too quickly or if it was baked too fast. Cracks are normal and do not affect the taste, and the cream and fruit cover them well.

2. Can I use leftover meringue from another dessert?
Ideally, you should make the meringue specifically for Pavlova, as it requires a certain volume and texture, but if you have fresh meringue, you can give it a try.

3. How stiff should the egg whites be whipped?
They should be whipped to firm peaks but not dry. Sugar is added gradually to dissolve completely and avoid any crystals.

4. Can I make the meringue base a day in advance?
Yes, it can be baked a day in advance, but it should be left to cool in the oven and stored in a dry place wrapped in paper.

5. Why should I serve it immediately after assembling?
Because the meringue quickly absorbs moisture from the cream and fruit, it softens and loses its crisp texture on the outside.

Nutritional Values

Approximately, a slice (1/10 of the total) has about 250-300 kcal, depending on how much cream and fruit you use for decoration. Most of the calories come from the sugar in the meringue and cream. Carbohydrates: approx. 40 g/slice, protein: 4 g/slice, fat: 10 g/slice. Values are approximate and can vary depending on ingredients.

Storage and Reheating

Pavlova doesn’t keep long after assembly – at most a few hours in the fridge, otherwise, the meringue softens. The plain base, without cream, can be kept dry at room temperature for up to a day or two. It should not be reheated. It is best enjoyed fresh.

 Ingredients: Meringue base: 6 egg whites, 300g granulated sugar, a pinch of salt, 1 teaspoon lemon. Cream: 125g mascarpone, 250ml liquid cream, 3 tablespoons raspberry jam, 2 tablespoons powdered sugar. Raspberry syrup: 200g raspberries, 2-3 tablespoons granulated sugar. Decoration: 100g raspberries and mint leaves for garnish.

 Tags:  pavlova