Raspberry ripple pavlova

by | Feb 1, 2026 | SOMETHING SWEET

RECIPES

A beautifully light sweet recipe that balances crisp meringue, soft creaminess and fresh raspberry flavour.
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about this recipe

Light, crisp and irresistibly indulgent, this raspberry ripple pavlova is all about contrast. Shatteringly crisp on the outside, soft and marshmallowy within, then filled generously with raspberry-swirled mascarpone and finished with fresh berries. It’s a dessert that looks impressive but stays beautifully simple — perfect for relaxed entertaining, summer gatherings or when you want something a little special without overcomplicating things.

SERVES

6

PREP TIME

15

minutes

COOK
1

hour


Ingredients

FOR THE PAVLOVA

4 large egg whites
225 g caster sugar
1 tsp cornflour
1 tsp white wine vinegar
1 tsp vanilla extract
2 tbsp raspberry coulis or raspberry purée

FOR THE RASPBERRY MASCARPONE

250 g mascarpone
200 ml double cream
2 tbsp icing sugar
2 tbsp raspberry coulis or purée

TO FINISH

Fresh raspberries


Equipment

Bowl mixer, hand held electric of manual whisk
Mixing bowls
Flat baking sheet
Parchment paper
Piping bag
alt="chef mike Whitehurst"


method

HEAT THE OVEN


Preheat the oven to 130°C (no fan) Line a baking tray with parchment and draw 6 x 8 cm circles as a guide.

MAKE THE MERINGUE

Whisk the egg whites in a clean bowl until stiff peaks form.
Add the caster sugar a spoonful at a time, whisking well after each addition, until thick and glossy.

FINISH THE MERINGUE

Fold in the cornflour, vinegar and vanilla extract.
Drizzle the raspberry coulis over the meringue and gently fold once or twice to create a ripple effect — don’t overmix.

SHAPE AND BAKE

Pipe the meringue in the circle bases then round the outside pulling up to create the cavity. Bake for 1 hour, then turn the oven off and leave the pavlova inside to cool completely with the door slightly ajar.

MAKE THE RASPBERRY MASCARPONE

In a bowl, whisk the mascarpone, cream and icing sugar until softly thick.
Gently fold through the raspberry coulis for a pale pink ripple.

ASSEMBLE

Spoon the mascarpone cream into the centre of the cooled pavlova.
Finish with fresh berries just before serving.

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