Individual Raspberry Pavlovas

raspberry pavlova with whipped cream and berries

Individual Raspberry Pavlovas are naturally gluten free, and divine. Shatter the paper thin crust of one of these mini pavlovas with your fork and you’ll hit a marshmallowy center flecked with vanilla bean ~  be sure to get some of that silky whipped cream and tangy raspberry sauce in your bite!

An overhead photo of an individual raspberry pavlova with whipped cream and raspberries

A  beautiful light-as-air meringue dessert invented in the 1920s and named after an elegant Russian ballerina ~ could this get any more romantic??

I don’t indulge often, and when I do it usually involves chocolate. Or cake. But also chocolate. So this life changing raspberry pavlova recipe only came about because I was left with 4 egg whites after making my BALLYMALOE NO CHURN ICE CREAM the other day. I’d been wanting to make a pavlova for a long time, mostly because they’re so pretty, but I had no clue that I was about to discover a new passion. This is everything you want a dessert to be, without a speck of chocolate in sight. If you haven’t tried a pavlova I hope you’ll make this one, you won’t regret it 🙂

An individual raspberry pavlova dessert with jar of raspberry sauce.

Don’t be afraid of meringue, it has an undeserved reputation for being a fussy, when it’s not at all. Just check my simple tips, below, and you’ll be a champion right out of the blocks.

Stand mixer with whipped egg whites for individual rapsberry pavlovas

When the whites have been whipped to stiff glossy peaks you can spoon them onto a lined baking sheet in any shape or size you want. I made little nests but you can pile it all into one epic mound, or make a ring shape, too.

Don’t worry about being precise with your meringue, the sensual free form shape is definitely part of the charm of this dessert.

whipped egg whites on a baking tray for an individual raspberry pavlova

Use the back of a spoon to make an indentation in the center of each meringue…that’s where the whipped cream’s gonna go. The meringue will hold that exact shape while baking, so what you put into the oven is exactly what you’ll get coming out of the oven.

washing raspberries for individual raspberry pavlovas

I’m convinced that the most delicious fruit to serve with a pavlova are raspberries, the flavor is transcendent… one taste of this raspberry sauce and I’m transported to the most perfect summer day.

Fresh raspberry sauce for individual raspberry pavlovas

To strain or not to strain, that’s the question only you can answer. I don’t mind raspberry seeds, but there are TONS of them, so I strained half the sauce, that way I got some seeds but wasn’t overwhelmed by them. We spooned the leftover sauce on ice cream and it was fantastic.

overhead photo of a fresh mini raspberry pavlova with two forks

Making pavlova really isn’t difficult at all ~ just go into it with confidence. You can’t fail as long as you whip your egg whites until they are stiff and glossy, (a stand mixer helps with this enormously) and cook them low and slow.

Tips for making the perfect pavlova ~

  • Avoid making meringue in very humid weather because it can go soft.
  • Use room temperature egg whites, they whip better than cold.
  • No yolks in your whites, please! Any grease, oil, or bit of yolk will prevent the whites from whipping to the max. Use a squeaky clean bowl and beaters, too.
  • The little bit of lemon juice and cornstarch help to stabilize the meringue.
  • Low slow baking is key, so make sure your oven is at 250F. I keep an oven thermometer hanging from my oven rack so I always know the actual temperature in my oven.
raspberry pavlova with whipped cream and berries
3.29 from 94 votes

Individual Fresh Raspberry Pavlovas

Yield 4 -8
Author Sue Moran



  • 4 egg whites at room temperature
  • a pinch of salt
  • seeds of one vanilla bean
  • 1 cup sugar
  • 1 tsp lemon juice
  • 2 tsp cornstarch sifted

raspberry sauce

  • 3 small containers of fresh raspberries about 18 ounces (set aside some of the berries to garnish your pavlovas)
  • 1/3 cup sugar
  • 1 Tbsp Amaretto optional, use water instead

whipped cream

  • 1 cup cold heavy cream
  • 3 Tbsp confectioner's sugar sifted


  • reserved whole berries
  • mint leaves
  • confectioner's sugar


  • Preheat the oven to 250F (an oven thermometer is a great tool to have in case your oven is not calibrated correctly) Line a baking sheet with parchment paper.
  • Add the egg whites to the bowl of a stand mixer and beat until foamy. With the mixer going, add the salt and vanilla beans and then slowly add the sugar. Let the mixer go on high until the whites are stiff and glossy, see photo in the blog, above.
  • Fold in the lemon juice and cornstarch.
  • Spoon the meringue into 4 equal circles on the baking sheet. Use the back of a spoon to make a concave dip in the center of each, where the whipped cream will go later. (You can make 8 smaller meringues if you like.)
  • Bake the meringues for 90 minutes, and don't disturb while baking. Then turn the oven off and crack the oven door open, and leave them in the oven for another hour.
  • To make the raspberry sauce put the berries in a saucepan with the sugar and the Amaretto or water and heat, stirring, until the raspberries break down and get soft.
  • Use an immersion blender or a small food processor to puree the sauce. You can strain out the seeds if you like, pushing the sauce through a mesh sieve to get as much of the sauce through as possible, while leaving the seeds behind. I strained half the sauce so that I still had some seeds remaining. Set aside. Note: you can also leave the raspberry sauce chunky and skip the blending entirely.
  • Whip the cream with the sugar until soft peaks form.
  • Assemble the pavlovas just before serving ~ put a nice dollop of whipped cream in the center of each meringue. Drizzle generously with raspberry sauce, then top with a few whole berries and mint leaves. Dust with powdered sugar and serve.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

Make it your own ~

  • Make it with other berries.  Even though I like raspberries best, I can’t think of a berry that wouldn’t work with this pavlova.
  • Make it with frozen berries.  No need to thaw before using.
  • Make it ahead.  As long as the weather is not super humid, make the meringues and store loosely covered at room temperature for up to 3 days. The raspberry sauce can be made and refrigerated for up to 3 days. Whip the cream and assemble just before serving.
  • Make it sugar free.  Try Swerve sugar substitute to make a fluffy sugar free meringue.
  • Make it dairy free.  Use whipped coconut cream instead of the dairy cream.
  • Make it vegan.  Use the above coconut cream and make your meringues with aquafaba (bean water.)


Don’t forget to pin these elegant individual raspberry pavlovas!

Individual Fresh Raspberry Pavlovas are naturally gluten free, and divine. Shatter the paper thin crust with your fork and you'll hit a marshmallowy center flecked with vanilla bean ~ be sure to get some of that cool whipped cream and tangy raspberry sauce in your bite! #glutenfreedessert #dessert #meringue #raspberry #summer #spring #mothersday #eggwhites #recipe #berries

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    Leave a Reply

    Please rate this recipe!

  • Reply
    Chris Scheuer
    May 7, 2018 at 11:42 am

    So beautiful! And yes, I agree – meringues and raspberry are definitely a match made in heaven!

  • Reply
    Tricia @ Saving Room for Dessert
    May 7, 2018 at 11:09 am

    So gorgeous Sue! We discovered Pavlovas a while back and are smitten. My husband adores them and I know he would love this one with fresh, ripe raspberries! Pinning 🙂

  • Reply
    [email protected]'s Recipes
    May 7, 2018 at 11:08 am

    That looks heavenly! You are the BEST!

  • Reply
    Kim Armstrong
    May 7, 2018 at 10:08 am

    They look amazing! I am looking forward to trying them. It’s nice that they can be made ahead of time. Elegant enough for company!

    • Reply
      May 7, 2018 at 10:34 am

      It really is a big plus that you can the meringues ahead…for some reason they look like the kind of thing you’d have to fuss with at the last minute.

  • Reply
    May 7, 2018 at 10:03 am

    Pavlova – always yes!!! and just waiting for our garden raspberries. Sue, I like your individual ones, and lately I try to do individual portions for other desserts as well. Great recipe and instructions. Thank you!!

  • Reply
    Jennifer @ Seasons and Suppers
    May 7, 2018 at 10:01 am

    Stunning! I love pavlovas and I agree that they are perfect with raspberries 🙂

  • Reply
    May 7, 2018 at 9:41 am

    I always enjoy meringues or pavlovas and have to try this recipe. Pinned!

    • Reply
      May 7, 2018 at 9:49 am

      Thanks for the pin Gerlinde!

  • Reply
    Angela McDarren
    May 7, 2018 at 9:18 am

    Ah, Pavlovas, I wish I had a dollar for every Pavlova I’ve ever made. I’d be a very rich lady. My sister in law discovered the Pavlova recipe in the 1960’s and the whole family has been making them ever since. Best dessert ever. Great with strawberries, blueberries and even drained canned sliced peaches. Wonderful.

    • Reply
      May 7, 2018 at 9:28 am

      I’ve really been missing out and I know I’m going to be making up for lost time this summer ~ I’m already dreaming of a juicy plum pavlova…

  • Reply
    Debra Jean
    May 7, 2018 at 9:08 am

    This dessert looks amazing and I will be making these soon. Do you plan on ever coming out with a cookbook at some point in time? I’d be first on the list for pre-order. Thank you for these wonderful desserts.

    • Reply
      May 7, 2018 at 9:28 am

      Oh thanks so much Debra, I’m working on it!!

  • Reply
    May 7, 2018 at 8:41 am

    These look elegant. Can the meringues be stored if made ahead?

    • Reply
      May 7, 2018 at 9:29 am

      They can! I made mine 3 days ahead and they kept perfectly. If you live in a humid climate that might not work, but otherwise, they really hold up well, in my experience. I didn’t even cover mine, I just left them out, and they were still nice and soft inside.

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