Raspberry Pavlova

Serves 6 - 8

Raspberry Pavlova


For the meringue

  • 4 egg whites
  • 200g caster sugar

For the topping

  • 250g British IQF Raspberries defrosted
  • 250ml double cream

Total time required

Preparation time: 20 minutes
Cooking time: 1 to 1 ¼ hours


  1. Preheat oven to 180C/Gas 4.
  2. Line a baking tray with baking parchment.
  3. Beat the egg whites until satiny peaks form and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
  4. Mound on to a baking sheet in a circle approximately 20cm in diameter - lift the edges with a spoon.
  5. Place in the centre of the oven, then immediately turn the temperature down to 150C/ gas mark 2. Cook for about 1 to 1 ¼ hours.
  6. Just before serving whisk the cream until thick but still soft and place on top of the meringue. Scatter raspberries over the top.