Raspberry brown sugar pavlova is the perfect sharing food – this recipe makes a fairly large pavlova, enough to feed eight or so. It’s make ahead – perfect for entertaining; fuss-free, light & summery. And much easier to make than you might have anticipated – as long as you follow the recipe & use a bowl & utensils that are squeaky clean. And feel free to use any fruit you want. A classic is strawberries, kiwi fruit & passionfruit.Jump to Recipe
Pavlova is meringue & meringue commonly has super fine (caster) sugar as its sweetener as it dissolves quickly in the egg white & gives a good, dry meringue. I love the flavor brown sugar imparts – a caramel, toffee flavor so I use both white & brown sugar.
The trick when making a good pavlova is to make sure the bowl & beater are very clean – one little trace of fat & the meringue won’t whip so separate those eggs carefully. Another important factor is to cook the pavlova on a low heat & when the cooking is done, leave it in the oven until completely cool – this will prevent massive cracking. So you’re going to need some patience grasshopper. But, in the end, this iconic Aussie (or New Zealand) dessert is well worth it.
Try these other make-ahead desserts:
raspberry brown sugar pavlova
- 8 large egg whites
- 1 cup granulated sugar, plus 1 tablespoon
- 1 cup packed brown sugar
- 4 teaspoons cornstarch cornflour
- 2 teaspoons white vinegar
- pinch salt
- 1 1/2 cups heavy cream
- 3/4 cup raspberry jam or jelly, at room temperature
- 2 to 3 cups of fresh raspberries
- powdered/confectioner’s sugar icing sugar
- Preheat oven to 300°F (150°C). Trace an 8-inch circle on a piece of parchment paper. Turn paper over & place on a baking sheet.
- Beat egg whites in a large, clean bowl with a balloon whisk attachment using an electric mixer until soft peaks form. Add each sugar, a couple of tablespoons at a time, reserving the extra tablespoon of granulated sugar for the whipped cream. Once all the sugar is added, beat about 3 minutes or until mixture is shiny and stiff.
- Add cornstarch, vinegar & salt. Beat 5 to 10 seconds until well combined.
- Spoon pavlova mixture evenly inside the circle & spread almost until the edge of the circle, smooth the top of the pavlova.
- Turn the oven down to 240°F (120°C). Bake 2 hours (do not open oven door at any time). Turn oven off, do not open door. Leave pavlova in the oven until completely cooled, or overnight – this prevents cracking and ensures the pavlova will be dry (maybe stick a note on the oven door as a reminder the pavlova is in there).
- Beat cream, vanilla and 1 tablespoon of sugar in a large bowl until whipped and soft peaks form. Fold through jam. Spread cream on top of pavlova. Scatter with raspberries & dust with sugar. Cut into wedges to serve. Serves 8.