Capture the essence of summer elegance with this Signature Raspberry Pavlova. Moving beyond the rustic ‘broken’ look of traditional meringues, this plated masterpiece features a delicate fruit veil—a technique that transforms simple raspberry puree into a translucent, silken shroud. It’s a study in texture, balancing a shattered-glass crust with a heart as soft as a cloud.

Recipe

1.Pavlova Base (Swiss meringue) method)

The Swiss method is more stable and less likely to crack, proving a smooth surface for the gel.

• 150g egg whites
• 300g caster sugar
• 5g cornstarch
• 5g white vinegar or lemon juice
• 2g fine salt

Method:

1. Whisk egg whites and sugar in a heatproof bowl over a pot of simmering water(Bain Marie). Whisk until the sugar is completely dissolved and the mixture reaches 50°C (122°F)
2. Remove from heat and whip on high speed until the bowl feels cool and peaks are stiff and glossy.
3. Fold in the cornstarch, vinegar and salt.
4. Pipe 8-10cm rounds with flat tops. Bake at 100°C (212°F) for 90minutes. Turn off the oven and let them cool completely inside with the door cracked.

2. The whipped cream filling

Since pavlova is hollow/ airy, you need a buffer layer of cream to support the weight of the gel veil.

• 200g heavy whipping cream
• 20g powdered sugar
• 5g vanilla bean paste

Method: whip until stiff peaks for. Spoon a generous dollop onto the center of each cooled pavlova.

3. The Raspberry Gel veil

This is the flexible sheet.

• 250g raspberry puree
• 50g water
• 40g caster sugar
• 4g Agar-agar powder

Method:

1. Whisk all ingredients in a saucepan. Bring to a rolling boil for 2minutes(required to activate the agar-)agar)
2. Pour onto a flat, silicone mat lined tray. Tilt to create a layer about 1-2mm thick
3. Let sit in the fridge for 20minutes. Use a round cutter to create circles larger than your pavlova.

4. Raspberry coulis

• 200g raspberry puree
• 50g caster sugar
• A squeeze of lemon
• A little bit of water if needed(optional, for consistency)

Method:

1. Heat the ingredients. Place the raspberry puree, sugar, lemon juice in a small saucepan over medium heat.
2. Cook until soft. Bring the mixture to a gentle boil and cook for about 5 to 10 minutes, stirring occasionally, until the the sugar is completely dissolved.
3. Blend. Remove from the heat and transfer the mixture to blender or food processor. Blitz until completely smooth.
4. Adjust and store. Check the consistency and taste. If it’s too thick, add a little water, add more sugar if desired.

4.Fresh Berry Garnish.

• 150g fresh raspberries
• 100g fresh blackberries or blueberries
• Small mint leaves or micro greens for the top

Assembly to match the image

1. Place the pavlova on a dark plate.
2. Top with smooth layer of whipped cream
3. Gently lift a circle of raspberry gel veil and drop it over the cream so it ripples down the sides.
4. Surround the bas with 150g berries.
5. Garnish with the tiny dots of raspberry coulis and micro mint leaved.

https://amzn.to/4lN3AMt