Watch the Full Step-by-Step
Servings: 12
- Mixing bowls
- Kitchen scale
INGREDIENTS
Meringue:
- 1 cup/240 grams egg whites, about 6 large
- 1 cup/200 grams sugar
- 1 cup/120 grams powdered sugar
Whipped cream:
- 2 cups/480 milliliters heavy cream or chilled coconut cream
- ½ cup/120 milliliters milk or oat milk
- ¼ cup/50 grams sugar
- 1 teaspoon/5 grams potato starch or cornstarch and a dash of vanilla extract
Raspberry coulis:
- ½ cup/120 grams fresh or frozen raspberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
Toppings:
- Seasonal fruits
- Raspberry coulis, recipe below
INSTRUCTIONS
- Combine raspberries, sugar, and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until raspberries break down and sugar dissolves, 3–5 minutes. Strain through a fine-mesh sieve and cool slightly.
- Preheat the oven to 250°F/120°C. Line a baking pan with parchment.
- In a clean mixing bowl, whip egg whites until foamy, gradually adding sugar. Continue whipping 7–10 minutes until glossy stiff peaks form. Gently fold in powdered sugar for 2 minutes. Spread the meringue into a rectangle or square, leaving a small border.
- Bake for 1 hour, then reduce oven temperature to 200°F/95°C and bake for an additional 2 hours. Turn off the oven and let the pavlova cool completely inside with the door slightly ajar.
- Whip cream with milk, sugar, and pudding powder until firm. Chill until assembly. Cut fruits to convenient sizes. Just before serving, place cooled meringue on a platter, spread or pipe whipped cream, arrange fruits on top, and drizzle with raspberry coulis. Serve at the center of the table.