Raspberry Pavlova is a versatile dessert that can be enjoyed year-round.

However, it is best to make when raspberries are in full season. Their vibrant color and sweet-tart flavor are exactly what you need in this dessert.

You can also make this Pavlova with frozen raspberries, allowing you to enjoy it whenever the craving strikes. You can decorate pavlova with the raspberry curd, too.

You can find all the ingredients (raspberries, free-range eggs, and high-quality sugar or icing sugar) at your local farmers’ market or grocery store.

You may swap raspberries with any other fruit – to your liking. And make something like this delicious Mango Pavlova or juicy Kiwi Pavlova.

Sure! Raspberry Pavlova can shine as the perfect dessert at any of your special dinners.

For an appetizer, serve a light dish, for example, exquisite Octopus Salad.

You can prepare the warming Beef Carrot Potato Stew or Portuguese Octopus in Port Wine as your main.

Then, serve this Raspberry Pavlova for dessert. Amazing! 🙂

Pairing beverages with Raspberry Pavlova is a joyful task. Try choosing wine with fruity flavors, they will enhance the flavors of the Raspberry Pavlova dessert.

You can choose both red or white wine.

Sparkling wine is also a good option. I like to pair it with sweet sparkling wine or Champagne, as it emphasizes the beauty of raspberries mixed with a little bit of cocoa.

For a non-alcoholic option, you can make a lightly sweet tea.

Raspberry Pavlova is best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 1 day.

Keep in mind that the meringue may soften over time due to the moisture from the crème fraîche and fruit. However, the flavors will still be delightful.

And keep the pavlova in an airtight container to preserve its texture, and add fresh raspberries just before serving.

I usually keep the baked Pavlova shell on a baking tray in the fridge and serve it the next day.  

Recipe tips and tricks

• I like to bake pavlova earlier and gather dessert just before serving on a table.
• Make meringue by beating egg whites using a stand mixer until soft peaks form. Then gradually add icing sugar (it already contains cornstarch) or caster sugar to create glossy and stable mixture.
• To achieve crisp exterior and soft marshmallowy inferior, use vinegar (or tartar powder) and vanilla extract.
• I used Crème Fraîche this time to create the perfect flavor and texture for my Raspberry Pavlova. Crème Fraîche gives a sour note that perfectly matches the raspberries.
• A little bit of raw cocoa on top gives this Pavlova some extra “zing”. I used 100% organic cocoa.

Also, pay attention to the freshness of eggs and oven temperature. 

Eggs

It is best to use eggs at room temperature. So if your eggs are in the fridge, take them out, and carefully divide the egg whites from the yolks.

Leave the egg whites in a bowl for 10 minutes. After that, you can start making the Pavlova dessert.

By the way, you can use egg yolks to make everyone’s favorite Hollandaise Sauce, and then – tender Eggs Benedict or Caprese Eggs Benedict – so yummy!

Temperature

Always go for preheating your oven to 300°F (150°C) and then reducing it to 250°F (120°C) before making your Pavlova. It will give you the best results. And don’t open the oven to check while it’s baking. Pavlova does not like to be disturbed. 🙂 Thank me later.

This Raspberry Pavlova recipe is a delightful dessert for all seasons! Enjoy!