Easy raspberry pavlova

Easy raspberry pavlova


1 person made this

About this recipe: This is a really easy recipe, ideal for late spring, early summer garden parties for all the family. It consists of one layer of meringue, plain buttercream and raspberries to garnish. It's one that goes with any cream based condiment and doesn't take to long. With the added bonus that if your meringue doesn't turn out how you want it, it can be crushed down into an Eton mess!

Makes: 1 raspberry pavlova

  • 4 medium egg whites
  • 200g caster sugar
  • 175g icing sugar
  • 75g unsalted butter, softened
  • 40g fresh raspberries

Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

  1. Preheat the oven to 140 C / Gas 1.
  2. Begin by making the meringue. Place the four egg whites into a bowl, making sure no yolk has fallen in as this will affect the bake. Whisk until it forms stiff peaks on the end of the whisk. Only when your meringue is in this state do you begin to add the caster sugar gradually. Continue to whisk for at least five minutes after the sugar is added until a slight glossy finish occurs.
  3. Place the mixture into a piping bag and pipe a spiral shape onto a baking tray lined with greaseproof paper. Start from the centre, using up all the meringue mixture. Alternatively, if you don't have a piping bag, you can spread the meringue out with a palette knife. You can of course create any shape you wish.
  4. Bake in the preheated oven for 30 to 40 minutes, checking on the meringue every ten minutes after it has been in for twenty minutes.
  5. Meanwhile, make the buttercream by placing the butter into a bowl and gradually add the icing sugar as you cream the two together; if the mixture appears to wet and buttery once all the sugar is added, then an extra tablespoon of icing sugar as required. At this stage, whisk with an electric whisk until it is light and fluffy. Chill in the fridge until needed.
  6. The meringue is ready when it looks white and dry, don't worry if it is slightly browning because some people prefer their meringues to look that way. Gently remove from the oven and sheet and place onto a cooling rack.
  7. Once the meringue is cooled, spread the buttercream over the top, but not quite to the edges. Then place the raspberries all over or in whatever way you wish to decorate.


For an Eton mess, crush the meringue into large chucks and gentle fold the meringue, buttercream and raspberries together.

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