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Raspberry Pavlova


This stunning Raspberry Pavlova recipe is the best dessert full of chocolate flavor and delicious raspberries - perfect for your next party!

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Need to adjust?
2 egg whites used large size eggs
8 tablespoons icing sugar
1 teaspoon vanilla sugar
1/2 teaspoon tartar powder
2 tablespoons cocoa raw, 100% organic
7 ounces crème fraîche 140 g
1 teaspoon cocoa for decoration
7 ounces raspberries 140 g

And love - it is the main ingredient!


1 piece
Serving Size
176 calories
3.6 g
7.8 g
24.7 g
4.6 g
Saturated Fat
19.1 g
15 mg
3.4 g
36 mg
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Please note that I am not a nutritionist. The nutrition information is provided for reference only and is approximate. It is calculated using one of the online calculators, like this one.



      About the Recipe


      This stunning Raspberry Pavlova recipe is the best dessert full of chocolate flavor and delicious raspberries – perfect for your next party!

      Cocoa gives a delicious chocolate taste to this version of Pavlova dessert and helps creating the perfect match for fresh raspberries. Such a great finish to a meal!

      Raspberry Pavlova on a plate.

      What is the best season to make this recipe?

      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.

      What are the health benefits of this dish?

      Raspberries are packed with antioxidants, vitamins, and dietary fiber, supporting your immune system, promoting healthy digestion and even helping with weight management. I never feel guilty when I make a Pavlova – this dessert is truly one-of-a-kind!

      On another note, egg whites in the meringue provide a good source of protein.

      Raspberry Pavlova on a plate with beautiful fresh raspberries.

      What is the best temperature to make Pavlova?

      Preheat your oven to 300°F (150°C) and before baking Pavlova, reduce the temperature to 250°F (120°C).

      Where can I buy the required ingredients?

      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.

      By the way, you may swap raspberries with any other fruit – to your liking. And make something like this delicious Mango Pavlova or juicy Kiwi Pavlova.

      Can you make this dessert part of a menu?

      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! 🙂

      Which drinks pair well with this dessert?

      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 on a plate with fresh raspberries on a side.

      How long can I store the Raspberry Pavlova leftovers?

      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.  

      Raspberry Pavlova on a plate with fresh raspberries on a side.

      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. 


      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!


      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!

      Raspberry Pavlova on a plate with fresh raspberries on a side.

      Made this recipe?

      Please share your thoughts about this recipe in the comments below. What did you like the most? Did you make any modifications?

      Share the recipe with your family & friends and tag @HelenaRecipes on social media if you’ve made it! 😉

      Want another recipe?

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      And check out these other Pavlova recipes that you will love:


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      3 min

      Gather ingredients

      Gather all ingredients on a table 8 tablespoons of icing sugar, 2 egg whites, 7 ounces of crème fraîche, 1/2 teaspoon of tartar, 1 teaspoon of vanilla sugar, 7 ounces of raspberries. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper and set aside. Draw a round on a baking paper using a pencil and a plate for pavlova.

      3 min

      Divide and beat egg whites

      Divide 2 egg whites from egg yolks. Hide the egg yolks to use in other dishes. Add the egg whites to a mixing bowl and whisk with an electric mixer until stiff peaks form.

      2 min

      Add sugar

      Gradually add the icing sugar, one tablespoon at a time, while continuing to whisk the egg whites on high speed. Add vanilla sugar. The mixture should become thick and glossy.

      1 min

      Add tartar powder

      Add tartar powder and fold it carefully with a spatula. Add cocoa powder and gently fold it.

      2 min

      Prepare to bake

      Transfer the mixture onto the prepared baking sheet, forming a large circle like a bird nest in the middle.

      40 min


      Bake the pavlova in the preheated oven for 40 minutes on 250°F (120°C), or until it is crisp on the outside and marshmallowy on the inside.

      2-3 h


      Turn off the oven and let the pavlova cool completely in the oven with the door slightly ajar.

      1 min

      Make Cream

      Add crème fraîche to a mixing bowl, whisk with 1 tablespoon of icing sugar. Keep the cream in the fridge until you start decorating the pavlova.

      4 min


      Once the pavlova has cooled off completely, top it with cream. Decorate pavlova with raspberries and cocoa.

      1 min


      Your Raspberry Pavlova is ready! Enjoy!



      Recipe creator and contributing writer to food-related publications.

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