Rum and raspberry pavlova

Delight your dinner guests with Mike Robinson's truly scrumptious Pavlova, complete with tipsy rum-soaked raspberries and lime-flavoured cream
By Mike Robinson
Rum and raspberry pavlova
  • Rating:
  • Serves: 6
  • Cook Time: 40 minutes
  • Prep Time: 30 minutes plus overnight macerating and cooling
  • Effort: medium


For the meringue

  • 6 egg whites
  • 380 g sugar
  • 4 tsp cornflour
  • 2 tsp white wine vinegar

For the topping

  • 500 g raspberries
  • 200 ml rum, preferably pale rum
  • 1 litres double cream
  • 2 limes, zest
  • 2 tbsp icing sugar


1. The night before making the pavlova, place half the raspberries in the rum, and leave overnight. 2. Preheat the oven to 140C/gas 1. For the meringue, whisk the egg whites until stiff-peak stage.3. Gradually whisk in the sugar and when it has all been incorporated, fold in the corn flour and vinegar .4. Spoon or pipe the meringue onto a lined baking sheet into a 30cm diameter disc, around 5cm thick. Bake for approximately 40 minutes, until crisp on the outside and soft inside. 5. Whip the double cream until soft peaks form and add the lime zest and the drained steeped raspberries to the cream. 6. Spoon the cream over the meringue and scatter over the rest of the raspberries. Dust with icing sugar and serve straight away.

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