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Pavlova with Fresh Berries


A Burst of Flavour with Raspberry Coulis 

Whether it's an outdoor brunch or an intimate dinner party, these Pavlovas are a delightful addition to any springtime affair. 

Adorned with a medley of fresh berries and drizzled with a luscious raspberry coulis, this decadent dessert captures the essence of the spring season. Light, refreshing, and bursting with season flavours, making it perfect for hosting gatherings filled with joy and warmth.


6 egg whites
1 ½ cups white sugar
1 tsp vanilla extract
1 tsp white vinegar
2 ½ cups (600 ml) heavy cream
2 tbsp icing sugar 
1 pint blueberries
1 pint raspberries
1 pint strawberries, sliced

For Raspberry Coulis:

1½ lbs fresh raspberries
1 tbsp water
2 tsp lemon juice
¼ cup white sugar



  1. Set Convection Oven: Special Modes/Dehydrate to highest temperature available (250⁰F), or Warming Drawer to High.
  2. Whisk the egg whites until soft peaks form. Gradually add the sugar, and beat until meringue is stiff and shiny. Fold in the vanilla and vinegar.
  3. Line a tray with parchment paper. Pipe or spoon nests onto the tray.
  4. Place the tray on Shelf Level 2 and dehydrate in the oven or place in the Warming Drawer for about 2 hours, until the meringue is hard.
  5. Whip the heavy cream and icing sugar together. Place a meringue nests on a plate and fill with cream. Garnish with fresh berries and the zest of a lemon or orange.

Raspberry Coulis:

  1.  Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes.
  2. Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.




    Photo by: Yana Manakova

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