New This Month

Raspberry-Cream Pavlovas


This dessert is perfect for a pair or for a dinner party.

  • Yield: Makes 6

Source: Martha Stewart Living, February 2007


For the Pavlovas

  • 10 ounces frozen red raspberries, thawed in bag
  • 2 large egg whites
  • 1/2 cup sugar
  • Pinch of salt

For the Filling

  • 2 large egg yolks
  • 1/4 cup sugar
  • 2 1/2 tablespoons unsalted butter
  • Pinch of salt
  • 1 cup heavy cream


  1. Make the Pavlovas: Put raspberries into a fine sieve set over a medium bowl. Let drain, reserving 2 1/2 tablespoons juice; set juice aside. Press raspberries through sieve into bowl (you should have 3 to 4 tablespoons puree); discard solids, and reserve puree for filling.

  2. Put egg whites, sugar, and salt into the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk until sugar has dissolved, about 2 minutes. Atach bowl to mixer fitted with the whisk attachment. Add reserved raspberry juice. Beat on medium-high speed until soft peaks form, 2 to 4 minutes.

  3. Preheat oven to 175 degrees. Line a rimmed baking sheet with a nonstick baking mat or parchment paper. Using a spoon or a rubber spatula, form meringue into six 3 1/4-inch rounds on prepared sheet. Use the back of a spoon to make an indentation in center of each round. Bake until centers are just set and edges are crisp, 1 1/2 to 2 hours. Let cool completely on sheet on a wire rack.

  4. Make the filling: Whisk egg yolks, 3 tablespoons reserved raspberry puree, and the sugar in a small saucepan. Cook over medium-low heat, whisking constantly, until thickened, about 4 minutes. Remove from heat; whisk in butter and salt. Transfer to a small bowl; place plastic wrap directly on surface of curd to prevent a skin from forming. Refrigerate curd at least 1 hour (up to 1 day).

  5. Put cream into the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until soft peaks form. Serve Pavlovas topped with raspberry curd and whipped cream.

Cook's Notes

Unfilled Pavlovas can be stored in an airtight container at room temperature up to 2 days, and any leftovers can be assembled just before serving. Raspberry curd will keep for up to 1 day in the refrigerator.

Reviews Add a comment

  • Smoothis
    11 FEB, 2010
    Me again. I completely take back what I said before. I re-made the pavlovas, this time, following the time guidelines as opposed to "edges are crisp". Keep in mind that they take a really long time to dry. I didn't want to wait, so I put them in the warm oven with the door slightly open. Delicious. :)
  • Smoothis
    7 FEB, 2010
    another pavlova recipe - from another website.
  • Smoothis
    7 FEB, 2010
    This is by far the most disappointing MS recipe I have ever tried. I have had the pavlovas in the oven for 3.5 hours, and they're still soft. I've also been turning the oven up over the past hour and a half. I currently have it set to 325. I googled for pavlova recipes, and oven temperatures range from about 225 to 300...not the 175 recommended here. I also wonder if the raspberry juice has something to do with the meringue staying soft. As soon as these are done, I want to test