Pastries and Tasties from My Daily Randomness

Raspberry Pavlova

My Daily Randomness

Looking to impress a loved one in your life? This light and delicious raspberry pavlova will surely win them over! Airy marshmallow-like pavlova is topped with freshly whipped cream, drizzled with raspberry reduction and topped with ripe raspberries, making this dessert utterly irresistible… just like you!


  • 6 egg whites
  • 1 tsp cream of tartar
  • 1.5 cups sugar
  • 1 tsp vanilla
  • 1 cup heavy whipping cream
  • 1 pint ripe raspberries
  • 3 tbsp raspberry reduction
  • Garnish: Icing sugar and fresh mint leaves

How to make it

Step 1: In a stand mixer beat egg whites until frothy.

Step 2: Add cream of tartar; continue to beat until whites form soft peaks.

Step 3: Gradually add sugar, pouring in 1 tablespoon at a time. Beat constantly until sugar is completely dissolved and whites hold stiff, glossy peaks. Beat in vanilla.

Step 4: Spoon or pipe meringue onto parchment paper forming two large "nests." Make sure the edge is built up enough to be able to hold a filling.

Step 5: Bake in a preheated 250F (120C) oven until firm, about 1 hour. Turn off oven and leave meringues in oven with the door closed, for one hour. Remove from oven and set aside to let cool completely.

Step 6: In a stand mixer add whipping cream and beat on high until soft peaks start to form in the cream. Refrigerate until ready to assemble.

Step 7: To assemble, place meringue nest on a plate, spoon in a dollop of whipped cream, and top with raspberry reduction, fresh raspberries, mint and a sprinkle of icing sugar.


Brittany Stager

Britt Stager is the designer behind MY DAILY RANDOMNESS, a personal lifestyle blog. It is there where she writes about everything from home renovation and decor, to travel and food. She loves pizza, pasta, coffee and her dog Maddy. She never says "no" to dessert.
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