White Chocolate and Raspberry Pavlova with whipped cream is a light, sweet, and stunning springtime dessert with whipped meringue, raspberry puree, chocolate, and almonds.
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Pavlova is such a treat to make. It is always an impressive homemade dessert to share with friends and family. And something about the warming weather this time of year calls for more light, fruity and airy desserts.
This light-as-a-cloud white chocolate Raspberry Pavlova is perfectly crisp on the outside and creamy on the inside. It’s easy to make and a guaranteed crowd-pleaser, complete with homemade whipped cream and fresh berries.
Jump to:
- Why You’ll Love This Recipe
- Recipe Ingredients
- How to Make White Chocolate and Raspberry Pavlova
- Make the White Chocolate Whipped Cream
- Make the Raspberry Puree
- Assembling the White Chocolate and Raspberry Pavlova
- Recipe FAQs
- Expert Tips
- How Long Can I Store Pavlova?
- More Springtime Dessert Recipes
- More Delicious Fruit Recipes to Consider
- White Chocolate and Raspberry Pavlova
Why You’ll Love This Recipe
- Simple but Impressive: This pavlova looks professionally made and is quite impressive! It’s perfect for special occasions and celebrations.
- Allergen Friendly: The pavlova base is naturally gluten and dairy free so this is a recipe that is easily adaptable to many diet needs by simply changing out the toppings.
- Seasonal Treat: Choose your favorite fresh fruit or other topping that’s in season and make a different pavlova flavor for every seasonal event!
🧁 If you’re hosting an event where individual desserts would be impressive, then try creating mini pavlovas — one for each guest!
Recipe Ingredients
- Egg whites
- Cream of tartar
- Cornstarch
- Vinegar
- Vanilla extract
- Sugar — granulated or ultra-fine sugar
- White chocolate
- Heavy whipping cream
- Raspberries — frozen for the recipe and fresh for garnishing, if desired
- Other garnishes — white chocolate or semi-sweet chocolate shavings and sliced almonds
See the recipe card below for full information on ingredients and quantities.
How to Make White Chocolate and Raspberry Pavlova
When making homemade pavlova, the goal is to have a crunchy outside with a marshmallow-like center.
There are a few helpful tricks to achieve this ideal texture:
- Make sure your eggs are at room temperature. Otherwise, you risk your meringue deflating after you remove it from the oven. Or the center may not bake all the way through, and you’ll have a sticky, gooey center without a nice structure.
- When whisking your egg whites to stiff peaks, mix longer than you think you need to. It’s better to overmix egg whites for pavlova than to underbeat them! Make sure you scrape the egg whites on the bottom of the bowl up to the top now and then.
Note that cracking is normal on the outer edges of a pavlova. The pavlova should be structurally sound to support the toppings without sinking or crumbling underneath.
Tip: The most important thing is not to open the oven door during baking. Any change in temperature could deflate your meringue.
Make the White Chocolate Whipped Cream
The sweet and airy whipped cream on top of this raspberry pavlova is one of the best parts of the dish! And it’s so easy to make.
First, make a simple white chocolate ganache. Then, let it cool to room temperature before adding the whipped cream. Too warm and it will melt your whipped cream; too cold and it will not blend with your whipped cream.
Make the Raspberry Puree
The sweet and fruity berry puree on the pavola is a straightforward recipe that can be used for other desserts, too.
You want a thick but liquid purée that’s less firm than jam. If your raspberries are slow to release their juices as you begin to heat them, you can add 1 tablespoon of water to the pan.
I chose to strain the seeds out of the raspberry puree. This is optional but worth the step. A few seeds will sneak through, which is fine, but you don’t want a whole bite of seeds getting in your teeth.
Tip: If your fresh raspberries are not as ripe and juicy as you’d like, mix some of the raspberry puree with the fresh raspberries to sweeten them up.
Assembling the White Chocolate and Raspberry Pavlova
Before serving your masterpiece, add a colorful garnish. I like to top the dish with fresh raspberries, sliced almonds, white chocolate shavings, and semisweet chocolate shavings.
These garnishes add the right texture, color, and extra flavor to every serving!
Before assembling, I recommend having all of your toppings ready.
Place the pavlova on a serving platter, then garnish in this order:
- Spread on the white chocolate whipped cream
- Top with the raspberry puree
- Pile fresh raspberries in the center of the pavlova
- Sprinkle with the chocolates and almonds
Serve your assembled pavlova immediately.
Note that your slices may not be perfect due to the crunchy exterior cracking under the knife, but every bite will be delicious.
Recipe FAQs
The main thing is not to open the oven door while baking! Sudden changes in temperature are the main cause of pavlova deflating or cracking.
Room-temperature eggs will help achieve maximum stiffness for the meringue, along with the addition of cream of tartar. Also, make sure to add sugar gradually and not all at once.
Whipped cream, fruit, and other toppings should be added to pavlova right before serving. If storing leftovers, store the pavlova and toppings separately and garnish just before serving.
Expert Tips
- Take Care: Don’t open the oven door during baking. Any temperature change could deflate your meringue.
- Slicing Tip: Your slices may not be perfect due to the crunchy exterior cracking under the knife, but every bite will still be delicious!
- Sweeter Berries: If your fresh raspberries are not as ripe and juicy as you’d like, mix some of the raspberry puree with the fresh raspberries to sweeten them up.
- Serve Quickly: Pavlova is best served immediately, but leftovers can be stored in an airtight container in the fridge for 2-3 days. Store without toppings and add garnishes right before serving.
How Long Can I Store Pavlova?
As the pavlova sits, it will begin to break down slowly. Pavlovas are sensitive to humidity and moisture in the toppings. It will begin to soften up and slowly become moist on the bottom.
If you know you’re not going to eat all of the pavlova at once, don’t add the toppings; just top slices before serving.
Store the leftover pavlova in an airtight container in the fridge and consume within 2-3 days of making.
More Springtime Dessert Recipes
Now that the weather is warming add more bright fruit flavors to your sweet treats with these favorite recipes:
- Cherry Bars have a soft, spongy texture and a sweet, tart cherry filling.
- Fruit Pizza is bright, seasonal, and kid-approved for a shareable fruit dessert.
- Mini Chocolate Pavlovas are adorable two-bite treats with white chocolate mint mascarpone mousse.
- Strawberry Angel Food Cake is a fabulous welcome for the Spring season using the first of the seasonal berries fresh from the garden.
More Delicious Fruit Recipes to Consider
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White Chocolate and Raspberry Pavlova
Equipment
Ingredients
Pavlova
- 5 egg whites room temperature
- ½ teaspoon cream of tartar
- 2 teaspoons cornstarch
- 1 teaspoon vinegar
- 1 teaspoon vanilla extract
- 1 ¼ cup granulated or ultra-fine sugar
White Chocolate Whipped Cream
- 4 oz white chocolate finely chopped
- ¾ cup + 2 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
Raspberry Puree
- 10 oz bag frozen raspberries
- ½ cup granulated sugar
Garnish
- Fresh raspberries
- White chocolate shavings
- Semi-sweet chocolate shavings
- Sliced almonds
Instructions
- PavlovaLine a cookie sheet with parchment. (If it is helpful you can trace a 9-inch circle in the center of your parchment so you have an outline to fill in with meringue when the time comes.)
- Preheat the oven to 200°F.
- Put egg whites and cream of tartar in the bowl of a mixer fitted with the whisk attachment. Whip egg whites on medium speed until soft peaks form.
- In a small bowl, whisk together cornstarch, vinegar and vanilla. Set aside.
- With a mixer on medium speed, very slowly pour in the granulated sugar.
- Once all the sugar has been added, add in the cornstarch mixture.
- Continue beating until stiff peaks form. With a spatula scrape the sides of the bowl and bring the meringue on the bottom of the mixing bowl to the top. More than likely it won’t be at the stiff peaks stage so continue mixing.
- Once all the meringue is at a stiff peak stage, pour onto the prepared cookie sheet. Shape the sides and smooth over the top with an offset spatula.
- Place in the oven and bake for 1 hour and 20 minutes. The meringue will spread slightly, this is normal. Once fully baked, remove from the oven and cool to room temp.
- White Chocolate Whipped CreamPlace white chocolate in a medium-size mixing bowl. Heat 2 tablespoons of heavy cream. Pour over the chopped white chocolate, let sit 2 minutes. Begin stirring in small circular motions beginning in the center and moving outward. As the chocolate begins to melt and continue mixing until fully combined. Let cool, cool enough that it is still pourable but not too cool that its stiff.
- Add ¾ cup heavy whipping cream to a small mixing bowl. Use a handheld mixer and beat until soft peaks form.
- Fold half of the whipped cream into the cooled white chocolate mixture until well blended. Gently fold in the remaining whipped cream. Keep chilled until ready to assemble.
- Raspberry PureePut the frozen raspberries and sugar in a small saucepan. Heat on medium heat, stirring often. Once the mixture comes to a simmer, simmer for 20 minutes, stir often.
- Once reduced, pour into a strainer over a bowl to remove the seeds. Some seeds will still sneak through that is fine.
- Let cool completely.
- AssemblyPlace cooled pavlova on cake plate. Spread white chocolate whipped cream on top of the pavlova. Spread the raspberry puree on top of the whip. Arrange fresh raspberries on top and sprinkle with almonds and chocolate shavings. Serve immediately.
Notes
- Don’t open the oven door during baking. Any temperature change could deflate your meringue.
- Your slices may not be perfect due to the crunchy exterior cracking under the knife, but every bite will still be delicious!
- If your fresh raspberries are not as ripe and juicy as you’d like, mix some of the raspberry puree with the fresh raspberries to sweeten them up.
- Pavlova is best served immediately, but leftovers can be stored in an airtight container in the fridge for 2-3 days. Store without toppings, and add garnishes right before serving.
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