Raspberry ripple pavlova

Raspberry ripple pavlova

  • 1
  • 2
  • 3
  • 4
  • 5
(8 ratings)

Prep: 30 mins - 35 mins Plus 1 1/2 hrs cooling and freezing

More effort

Serves 6
This whipped-up ripply delight tastes as dreamy as it looks

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal593
  • fat44g
  • saturates27g
  • carbs46g
  • sugars38g
  • fibre1g
  • protein5g
  • salt0.59g
Save to My Good Food
Please sign in or register to save recipes.


  • 250g raspberries



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 50g icing sugar
  • 284ml carton double cream
  • 250g carton mascarpone
  • 3 large free-range egg whites, at room temperature
  • 175g caster sugar
  • 1 tsp cornflour
  • handful unsalted pistachios, chopped


  1. Make the semi-freddo. Push 140g/5oz of the raspberries through a sieve, leaving behind the seeds. Stir in 25g/1oz of the icing sugar. Whip the cream until like thick custard. Whisk in the mascarpone until the mix thickens, then stir in the remaining icing sugar.

  2. Drop spoonfuls of the cream mix into a deep, oblong plastic container, and fill in with a drizzle of sieved raspberries. Do not stir. Add another layer of cream and raspberries. Gently smooth the surface and press down lightly, then freeze for 2-21⁄2 hours until half frozen.

  3. Heat oven to 140C/fan 120C/gas 1. Line a large baking sheet with non-stick baking parchment. Draw a 20-22cm circle on the paper. In a large bowl, whisk the egg whites until stiff peaks form. Slowly whisk in the caster sugar until thick and glossy. Beat in the cornflour. Pile the meringue in soft folds onto the circle on the baking parchment. Scatter over the pistachios. Bake for 11⁄4-11⁄2 hrs until crisp on the outside and dry underneath. Cool then gently peel off the paper.

  4. Remove the semi-freddo from the freezer and pile in big spoonfuls on the pavlova. Finish off with a scattering of the remaining raspberries.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
3rd Jul, 2012
I wasn't sure half way through just what this would be like as I think I overdid the freezing time but regardless it was in my husband's opinion the best pavlova he had ever tasted- a bonus since it was fathers day! Will definitely make again for a crowd.
3rd Jul, 2011
So delighted to find this recipe again, made it before and it is a great make, looks very impressive and tastes as good as it looks
7th Sep, 2010
21st Jul, 2010
It was fantastic and easy to make, delicious
10th Apr, 2009
I was told that if I made this for my fiance's parents I'd instantly become their favourite daugter-in-law-to-be!!! I did make it and they loved it - it is so easy to make, but looks like it must have taken loads longer - they were impressed that I'd made my own ice cream (semi-freddo) to go on top too - they said I'd gone to so much trouble, when really I hadn't at all!! I made the semi-freddo the night before and made aure I took it out of the freezer an hour before serving to make it soften up - PERFECT!
23rd Jan, 2008
best meringue i have made very refreshing moomin
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?