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Raspberry Pavlova
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5 from 8 votes

Pink Mini Pavlova dessert with raspberries

My signature Pink Mini Pavlova dessert with raspberries has the most perfect crunchy texture on the outside and marshmallow texture inside!
Prep Time30 mins
Cook Time1 hr 30 mins
Total Time2 hrs
Course: Dessert
Cuisine: American
Servings: 2
Calories: 254kcal
Author: Kata


  • 60 g Egg whites whites of 2 eggs (approx.)
  • 120 g Super fine sugar
  • ½ teaspoon Cream of tartar optional
  • 1 teaspoon Corn starch optional
  • Powdered food coloring optional
  • ½ teaspoon White vinegar optional
  • Decorate with sugarfree whipped cream and fresh raspberries


  • Make sure all the equipment are absolutely clean and dry, any small fat or even a tiny bit of egg yolk can ruin the meringue. Arrange the equipment ahead around you
  • If don't have super fine sugar at hand, pulse bland granulated sugar for a few seconds in food processor
  • Pre-heat oven to 100 C / 212°F, line baking tray with parchment paper or use Silicone baking mat. Make sure about your REAL oven temperature and use a Digital oven thermometer if you can
  • Start whisking room temp, fresh egg white in a stand mixer with cream of tartar (optional) on low speed for a few minutes until bubbly
  • Add in vinegar or lemon juice (if using) now
  • Then ,very slowly, one table spoon at a time, start adding the superfine sugar while mixer on medium / high speed
  • Once all the sugar is added, start whisking the meringue at a higher speed until it becomes glossy and achieves stiff peaks. The meringue is ready when the sugar is completely dissolved. Take a small amount between your fingers, if it is grainy, keep whisking. If ready, add in food coloring (ideally powder) at this point and whisk ther 15 seconds
  • Once the mixture is colored, immediately but gently fold in corn starch with the help of a Rubber spatula, be careful not to deflate the meringue
  • Pipe 2 x 10 cm diameter disk, then pipe more meringue around the side then shape with an Offset spatula. Focus on the side and make sure you leave a hole in the middle for the filling
  • Bake for 90 min in 85C-90C / 185-194 F, do not open the oven door
  • When the pavlova is baked, open the door slightly, and let the pavlova cool in the oven for a few hours
  • Since pavlova contains a fair amount of sugar, fill with something less sugary, e.g. suagr free whipped cream and fresh raspberries


Calories: 254kcal | Carbohydrates: 62g | Protein: 3g | Fat: 1g | Sodium: 51mg | Potassium: 174mg | Fiber: 1g | Sugar: 60g | Calcium: 3mg | Iron: 1mg