Raspberry Pavlova

Alex Mackay's dessert of soft meringues with mascarpone cream and warm raspberry sauce is a real winner at dinner parties
By Alex Mackay
Raspberry Pavlova
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 30 minutes
  • Effort: medium


For the raspberry sauce

  • 500 g raspberries
  • 125 g caster sugar
  • sprigs mint

For the pavlova

  • 2 large egg whites
  • 60 g caster sugar
  • 40 g icing sugar, plus a little for dusting
  • 30 g blanched flaked almonds

For the filling

  • 250 g mascarpone
  • 150 ml double cream
  • 50 g icing sugar
  • 1 vanilla pod, seeds only
  • 400 g raspberries
  • 8 small scoops of vanilla ice cream


1. Preheat the oven to 120C/gas ½. Also, make a template by cutting a 10cm x 4cm rectangle out of a piece of plastic.

2. Whip the egg whites to firm peaks. Add the caster sugar slowly, whisking continuously, until the mixture becomes very firm and glossy. Fold in the icing sugar.

3. On a tray lined with non-stick paper, spread out 8 rectangles of meringue as thinly as possible using the plastic template. Sprinkle over the flaked almonds and dust with icing sugar. Bake for 2 hours or until dry on top and underneath.

4. Whisk the mascarpone together with the double cream, icing sugar and vanilla seeds until thick.

5. Puree half of the raspberries with the sugar and 50ml water. Strain though a fine sieve into a small saucepan. Bring to the boil, then add the remaining whole raspberries, warm gently and remove from the heat.

6. To serve, place 2 scoops of vanilla ice cream in the centre of each plate. Top with a slice of meringue, a little of the cream and some raspberries, followed by a little more of the cream and a second rectangle of meringue. Place a spoonful of the mascarpone cream at each end of the rectangles and dust with icing sugar. Spoon the warmed raspberries all around, garnish with mint sprigs and serve.

Rate This Recipe