Fresh Raspberry Curd:

• 6 ounces (170g) fresh raspberries
• 2 large egg yolks
• ½ cup (100g) granulated sugar
• 4 ounces (8 tablespoons; 115g) unsalted butter, cut into small cubes for quicker melting
• 3 tablespoons (45 mL) freshly squeezed lemon juice (from about 1 medium lemon, adds crucial tartness)
• 2 teaspoons cornstarch (helps thicken the curd)
• ⅛ teaspoon kosher salt (enhances overall flavor)

Meringue Shell:

• 4 large egg whites at room temperature (approximately 120-130g, crucial for volume)
• pinch kosher salt (helps stabilize egg whites)
• 1 cup (200g) granulated sugar (provides structure and sweetness)
• 1 teaspoon vanilla bean paste or ¾ teaspoon pure vanilla extract for a more subtle flavor and white meringue
• 2 teaspoons cornstarch (essential for the chewy interior)
• 1 teaspoon distilled white vinegar (crucial for stability and the classic pavlova texture)

Vanilla Whipped Cream:

• 1 cup (240 mL) cold heavy cream (ensure it’s very cold for best results and maximum volume)
• 1 teaspoon vanilla bean paste or ¾ teaspoon pure vanilla extract for a lighter vanilla presence

Assembly:

• 8 – 12 ounces (220g -340g) fresh raspberries for garnishing and adding a fresh burst of flavor and color
• powdered sugar for a beautiful dusting and touch of extra sweetness, optional

• 1. Prepare Your Baking Surface: Begin by precisely preheating your oven to 275°F (135°C), ensuring a rack is positioned in the very center. This moderate temperature is absolutely key to achieving the pavlova’s unique delicate texture and preventing it from browning too quickly. Next, take a large piece of parchment paper and, using a pencil and the bottom of a 9-inch (23-cm) cake pan or a similar-sized plate as a guide, trace a perfect circle in the center. Once traced, flip the parchment paper over so the pencil mark is facing down – this essential step prevents any graphite from transferring to your pristine meringue. Lay this prepared parchment paper flat onto a sturdy half sheet pan, ensuring it lays smoothly and is ready to receive the meringue.
• 2. Prepare the Fresh Raspberry Curd: In a medium-sized saucepan, combine the 6 ounces of fresh raspberries, two large egg yolks, ½ cup of granulated sugar, the 4 ounces of cubed unsalted butter, three tablespoons of freshly squeezed lemon juice, two teaspoons of cornstarch, and ⅛ teaspoon of kosher salt. Stir all these ingredients together thoroughly with a whisk or rubber spatula to ensure they are well combined and homogenous before applying heat. Place the saucepan over medium heat. Bring the mixture to a light boil, stirring continuously and frequently. This constant agitation is crucial to prevent the egg yolks from scrambling and to ensure even cooking and thickening of the curd. Continue to boil, stirring for 2 to 3 minutes, or until the curd visibly thickens and coats the back of a spoon. It will still be relatively fluid compared to a thick jam, but the cornstarch should be fully cooked, preventing any starchy taste. Immediately remove the saucepan from the heat and strain the hot curd through a fine-meshed sieve into a clean, heatproof bowl. This critical step removes all the tiny raspberry seeds, resulting in an exceptionally smooth and luxurious curd. Cover the surface of the curd directly with plastic wrap, pressing it down onto the surface to prevent a skin from forming as it cools. Then, transfer the bowl to the refrigerator. Allow it to cool completely for at least 1-2 hours, or until thoroughly chilled and slightly thicker in consistency.
• 3. Craft the Meringue Shell: For the meringue, it is absolutely essential that your stand mixer bowl (or a very large, clean mixing bowl if using a powerful hand mixer) is impeccably clean and completely free of any grease. Even a tiny amount of oil or fat can prevent the egg whites from whipping properly and achieving their full volume. Place the four room-temperature large egg whites and a pinch of kosher salt into the bowl. Begin whisking on low speed for 1 to 2 minutes, allowing the egg whites to become foamy and frothy. This slow start helps create small, uniform air bubbles. Gradually increase the speed to high and continue whipping for another 1 to 2 minutes until soft peaks begin to form – meaning the peaks droop slightly when the whisk is lifted. With the mixer still running on high speed, gradually add the granulated sugar, one tablespoon at a time, allowing each addition to fully dissolve before adding the next. This slow, steady incorporation of sugar is critical for developing a stable, glossy meringue that won’t weep. Continue whisking on high until the meringue is very stiff, glossy, and holds firm, upright peaks when the whisk is lifted (this is known as stiff peaks). The mixture should look bright white and smooth.
• 4. Finish and Shape the Meringue: Once stiff peaks are achieved and the meringue is glossy, gently fold in the vanilla bean paste (or extract), cornstarch, and distilled white vinegar. Whisk briefly on high speed, just enough to ensure these final ingredients are thoroughly combined into the meringue. The cornstarch and vinegar are vital for creating the signature chewy interior of the pavlova, so don’t omit them! Using a rubber spatula, carefully scrape the bottom and sides of the bowl to confirm that all ingredients are evenly incorporated without deflating the meringue too much. Transfer the beautiful, glossy meringue to the center of your parchment paper-lined sheet pan. Use a small offset spatula to gently spread the meringue into a neat, even round, using your traced 9-inch circle as a precise guide. Then, build up the sides of the meringue slightly with the offset spatula, creating a subtle ridge or a ‘nest’ effect. This intentional shaping will form a natural well in the center, perfect for holding the generous fillings of whipped cream, raspberry curd, and fresh berries during assembly without them spilling over.
• 5. Bake and Cool Properly: Carefully place the sheet pan with the meringue into the preheated 275°F (135°C) oven. Bake for approximately 1 hour. During this crucial baking time, the meringue will expand slightly and develop a beautifully crisp exterior. Once the baking time is complete, turn off the oven completely. This is a critical step for perfect pavlova: do not open the oven door immediately. Instead, use a sturdy wooden spoon or a heatproof utensil to prop the oven door open slightly (about 1-2 inches), allowing the meringue to cool down very gradually inside the still-warm oven. This slow cooling process prevents thermal shock, which can cause the pavlova to crack excessively, collapse, or become sticky and soft. Allow it to cool completely in the oven for at least 1 hour, or even longer (up to several hours or overnight), until it reaches room temperature. When fully cooled, the pavlova shell will be beautifully crisp and slightly cracked on the outside, while retaining its signature soft and wonderfully marshmallowy texture on the inside.
• 6. Whip the Vanilla Cream: In a separate, impeccably clean bowl of a stand mixer fitted with a whisk attachment (or using a powerful hand-held mixer with whisk attachments), combine the very cold heavy cream and vanilla bean paste (or extract). It’s absolutely essential for the cream to be well-chilled to achieve the best volume, most stable peaks, and lightest texture. Beat the cream on medium-high speed until it forms soft, billowy peaks. Be careful not to over-beat, as over-whipped cream can quickly become grainy, buttery, or separate. For this particular dessert, since the raspberry curd and meringue provide ample sweetness, I find it best and most balanced to omit any additional sugar from the whipped cream. This allows its pure, creamy vanilla flavor to shine through and beautifully balance the other components.
• 7. Assemble Your Raspberry Pavlova: Once the meringue shell has completely cooled and is ready, it’s time for the exciting assembly! Carefully transfer the cooled meringue shell to your desired serving platter. Dollop generous amounts of the freshly prepared vanilla whipped cream over the center of the meringue. Using an offset spatula or the back of a spoon, gently spread the whipped cream into a rustic, yet even, layer within the well you created earlier. Next, generously spoon the chilled raspberry curd over the whipped cream, allowing some of its vibrant red color to peek through enticingly. Finally, artistically arrange your fresh raspberries over the curd and whipped cream, creating a beautiful and appealing presentation. For an elegant finish and a hint of extra sweetness, sift a light dusting of powdered sugar over the fresh raspberries just before serving. To serve, use a large spoon or a sharp cake server to gently scoop individual portions, ensuring each guest gets a delightful taste of the crisp meringue, tangy curd, creamy whipped cream, and fresh berries in every single bite.

Storage Tips for Your Pavlova Masterpiece:

• For the absolute best texture, pavlova is unequivocally best assembled and served fresh. The meringue is at its crispiest right after cooling and before the moisture from the cream and fruit has a chance to soften it.
• If you find yourself with leftovers, they can be carefully wrapped in plastic film and stored overnight in the refrigerator. However, it’s important to note that the meringue will inevitably absorb moisture from the cream and fruit, causing it to lose some of its initial crispness and become softer over time. While still delicious, it won’t have the same delicate crunch that makes fresh pavlova so special.
• To prepare components ahead of time and ensure the freshest possible result for your event: bake the meringue shell and store it in an airtight container at room temperature for up to 2-3 days. Make the raspberry curd and store it chilled in an airtight container in the refrigerator for up to a week. Whip the cream just before final assembly to maintain its peak freshness and volume.

Serving Suggestions & Creative Variations:

• Individual Pavlovas: Instead of one grand large pavlova, consider creating smaller individual meringue nests for a charming and personal presentation. Simply trace smaller circles (about 3-4 inches in diameter) on your parchment paper and bake for a shorter duration (around 35-45 minutes), adjusting the cooling time accordingly. These are perfect for entertaining!
• Add a Touch of Citrus Zest: While lemon juice is already incorporated into the curd, a finely grated lemon or lime zest sprinkled over the vanilla whipped cream can add another vibrant layer of bright, aromatic flavor and visual appeal.
• Decadent Chocolate Drizzle: For dedicated chocolate lovers, a light drizzle of melted high-quality dark chocolate over the fresh raspberries can introduce a wonderfully decadent and complementary flavor dimension.
• Explore Other Berries: Feel free to experiment with other fresh berries that are in season, such as luscious strawberries, plump blueberries, or tangy blackberries. These can be used either alone or in a colorful combination with raspberries, adapting the dessert to your taste preferences or seasonal availability.
• Introduce a Nutty Crunch: A delicate sprinkle of toasted slivered almonds, finely chopped pistachios, or even candied walnuts can add an interesting textural contrast and a subtle nutty flavor that beautifully complements the fruit and cream.

Meringue recipe thoughtfully adapted from Ina Garten’s classic and reliable approach, ensuring a consistently delicious and perfectly textured base every single time.