Raspberry pavlova

Learn how to make a delicious raspberry pavlova topped with fruit in this recipe by Sharmeen Ghani for Lio-Licious.

Image credit: Raspberry pavlova by Lio-Licious.
Brought to you by Lio-Licious

Top with fruit of your choice for a year-round pudding perfect for all the family! Happy baking!

Raspberry pavlova recipe

By Lio-Licious.

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For the pavlova

  • 4 egg whites
  • 250g (8oz) caster sugar
  • 1 tsp vanilla extract
  • 1 1/2 tsp cornflour
  • 1 1/2 tsp vinegar
  • 2 tbsp Lio-Licious Strawberry Powder

For the topping

  • 1 carton double or whipping cream
  • Sugar – to taste
  • 1 tsp vanilla extract
  • Fresh fruit (whatever's in season)
  • Lio-Licious Purple Berry Blend and Whole Strawberries (moistened with water)
  • Edible glitter (optional)


  1. Preheat oven to 160C.
  2. Line a baking tray with parchment paper and draw an outline of a circle, approx. 25cm diameter.
  3. Whisk egg whites until they hold stiff a peak.
  4. Add vanilla extract and sugar 1 tsp at a time whisking constantly until the egg whites are glossy. You'll know that all of the sugar has been incorporated properly when the meringue mixture no longer feels grainy.
  5. Whisk in the cornflour and vinegar into the egg white mixture. Slowly whisk in the Lio-Licious Strawberry powder until fully combined.
  6. Spread the mixture onto the baking tray in the shape of a circle to resemble a wreath, created a slightly higher border to the pavlova as it will be easier to pile on the topping.
  7. Place in the oven and reduce heat to 150C. Bake for one hour or until firm to touch.
  8. Turn off the oven and leave inside for another hour with the door slightly ajar. Don't worry if there are cracks – most of these will be covered by the topping.
  9. Whip cream to soft peaks and fold in vanilla extract and sugar.
  10. Assemble the pavlova wreath by topping with the whipped cream mixture and sprinkle with Lio-Licious fruits and edible glitter for extra Christmassy sparkle!


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