White Chocolate and Raspberry Pavlova is a decadent, elegant dessert with a crisp exterior and soft marshmallow-like interior. Swirled with pink coloring for a whimsical touch, each individual pavlova is topped with whipped cream, fresh raspberries, a vibrant coulis, and delicate white chocolate shards. It’s a beautiful treat that looks impressive but is surprisingly simple to make—perfect for holidays, celebrations, or afternoon tea.

Full Recipe:

Ingredients

For the Pavlova:

4 egg whites, room temperature
1 cup caster sugar
1 teaspoon cornflour
1 teaspoon white vinegar
1 drop pink food coloring (gel or liquid)

For the Filling and Topping:

350 grams fresh raspberries
250 ml (1 cup) whipping cream
80 grams white chocolate

Directions

Preheat oven to 150°C (302°F). Line a baking sheet with parchment paper.
In a clean mixing bowl, whisk egg whites on low-medium speed until soft peaks form.
Gradually add sugar, 1 tablespoon at a time, whisking well between each addition. Scrape down the bowl sides as needed. Continue for 8–10 minutes until thick and glossy.
Rub a bit of mixture between fingers to check that the sugar has fully dissolved.
Add cornflour and vinegar. Whisk briefly to incorporate.
Fold in a drop of pink food coloring to create swirls.
Drop mounds of meringue (about 2 tablespoons each) onto the prepared sheet, spacing well apart. Gently flatten the tops slightly.
Reduce oven temperature to 120°C (248°F) and bake for 40 minutes.
Turn off oven and leave pavlovas inside to cool completely—about 3 to 4 hours without opening the door.
Once cool, whip the cream until soft peaks form.
For raspberry coulis, blend ½ cup raspberries and strain.
For chocolate shards, melt white chocolate in the microwave in 30-second bursts, spread small amounts on parchment, and freeze until set.
To serve, dollop or pipe whipped cream on each pavlova. Top with fresh raspberries, drizzle with raspberry coulis, and insert chocolate shards.

Nutrients (Per serving, approximate for 6 servings)

Calories: ~260 kcal
Fat: ~14g
Carbohydrates: ~30g
Sugar: ~28g
Protein: ~4g
Fiber: ~2g

The Allure of Pavlova

Named after the Russian ballerina Anna Pavlova, this meringue-based dessert originated in the early 20th century and is a beloved staple in both Australian and New Zealand cuisines. Traditionally served as a single large meringue base topped with cream and fruit, the pavlova has evolved into elegant, individual servings that are ideal for plating and entertaining.

Its core appeal lies in its texture: a crisp outer shell gives way to a soft, marshmallow-like interior that almost melts on the tongue. This contrast, paired with light whipped cream and vibrant toppings, makes it a perennial crowd-pleaser.

Visual Appeal Meets Simplicity

One of the reasons this particular pavlova stands out is its beautiful pink swirl. A simple drop of pink food coloring folded through the meringue creates an artful marbled effect that mimics the elegance of raspberry tones. When piped or spooned onto the baking tray, these swirls hold their pattern, creating visually striking desserts even before the toppings are added.

What’s more, the minimal ingredients and ease of technique make this recipe approachable. With just egg whites, sugar, cornflour, and vinegar, the base comes together quickly. While precise whisking is essential for achieving the glossy, stiff peaks that define a good pavlova, the rest of the process requires only gentle folding and a slow, steady bake.

The Magic of Meringue

The meringue in this recipe is the heart of the dessert. Egg whites are whipped gradually with sugar until thick, glossy peaks form. Cornflour and vinegar are added to stabilize the structure and ensure a chewy, marshmallowy center—one of the signature characteristics of a true pavlova. Unlike crisp meringues that dry out completely, pavlovas are meant to retain a soft interior, offering a pillowy contrast to the crisp outer shell.

An important tip is allowing the pavlovas to cool in the oven with the door shut after baking. This gradual cooling process helps prevent cracks and collapse, resulting in perfectly formed shells that hold their shape even after being topped with cream and fruit.

Creamy and Fruity Layers

Once cooled, the pavlovas are topped with gently whipped cream. The cream should be whipped just to soft peaks—light and airy, not stiff. This maintains the overall delicacy of the dessert and contrasts beautifully with the richness of the white chocolate and the tartness of the raspberries.

Fresh raspberries add a juicy pop and a bright acidity that balances the sweetness of the meringue and cream. Their bold red hue also plays beautifully against the pale pink meringue base, making this dessert as eye-catching as it is delicious.

To enhance the raspberry flavor and add moisture, a quick raspberry coulis is drizzled over the top. Made by blending fresh raspberries and straining out the seeds, this coulis is bright, tart, and silky smooth. It soaks slightly into the cream and meringue, intensifying the fruitiness in every bite.

White Chocolate Elegance

The addition of white chocolate sets this pavlova apart from more traditional versions. Rather than being incorporated into the meringue or filling, it’s presented as delicate shards placed on top of each pavlova. These chocolate shards are easy to make—just melted, spread, and chilled until firm—but they add a luxurious finish.

The creamy, vanilla-forward flavor of white chocolate pairs exceptionally well with raspberries, enhancing the overall balance of flavors. Its texture, when chilled and broken into shards, provides a subtle crunch that complements the crisp meringue and soft cream.

Perfect for Make-Ahead Entertaining

One of the greatest advantages of this dessert is how well it suits advance preparation. The meringue bases can be made a day or two ahead and stored in an airtight container at room temperature. The raspberry coulis and chocolate shards can also be prepared ahead of time and kept in the refrigerator.

When it’s time to serve, assembling the pavlovas takes just a few minutes—pipe or spoon the cream, arrange raspberries, drizzle the coulis, and finish with chocolate shards. This make-ahead potential makes the recipe ideal for dinner parties or holiday meals where oven space and timing are at a premium.

Variations and Serving Ideas

While raspberries and white chocolate are a dream combination, the recipe can easily be customized with seasonal fruit or different flavor profiles. Try strawberries, blueberries, or passion fruit for a tropical variation. Swapping white chocolate for dark or ruby chocolate can add richness and color contrast.

For an added crunch, you can sprinkle toasted almonds or pistachios over the top. If you’re serving a large crowd, consider doubling the recipe and presenting it on a platter with garnishes arranged artistically. Alternatively, you can present the components separately and let guests assemble their own pavlovas—a fun and interactive dessert bar idea.

Nutritional and Dietary Considerations

Each pavlova is relatively light in calories compared to more traditional cake-based desserts, and they are naturally gluten-free, making them accessible to many guests. While they are sweet, the acidity of the fruit and the whipped cream help balance the overall flavor. To make the dessert dairy-free, you can substitute coconut cream for whipping cream and ensure the chocolate used is dairy-free as well.

Conclusion

White Chocolate and Raspberry Pavlova is more than just a pretty dessert—it’s a harmonious blend of textures, flavors, and colors that delight the senses. With its crisp and chewy meringue base, lush cream topping, vibrant berries, tart coulis, and delicate chocolate finish, this dessert offers both substance and style.

Though elegant in appearance, the recipe is wonderfully approachable, making it a go-to choice for both experienced bakers and beginners looking to create something special. Whether you’re hosting a summer garden party or adding a touch of magic to your holiday dessert table, these pavlovas will leave a lasting impression and make any occasion feel extraordinary.