Raspberry ripple pavlova

4.35 (9)
⏱ 120 mins 🍽 Serves 6 🌶 australian ✅ More effort 🏷 Dessert

This impressive Australian dessert features a classic crisp meringue base. It is topped with a homemade semi-freddo, which is a frozen cream and mascarpone mixture rippled with a fresh raspberry purée. The finished pavlova is decorated with extra whole raspberries and chopped pistachios for a beautiful and delicious treat, perfect for afternoon tea or as a dessert. The total preparation time is 120 minutes and it serves six people.

Raspberry ripple pavlova

Ingredients

  • 250g raspberries
  • 50g icing sugar
  • 284ml carton double cream
  • 250g carton mascarpone
  • 3 large free-range egg whites at room temperature
  • 175g caster sugar
  • 1 tsp cornflour
  • handful unsalted pistachios chopped

Method

  1. Begin by preparing the raspberry purée for the semi-freddo. Sieve 140g of the raspberries to remove the seeds, then mix in 25g of the icing sugar.
  2. In a separate bowl, whip the double cream until it reaches a thick, custard-like consistency. Whisk in the mascarpone until the mixture thickens further, then stir in the remaining icing sugar.
  3. Spoon dollops of the cream mixture into a deep oblong plastic container. Drizzle some of the sieved raspberry purée over the top, but do not mix it in. Add another layer of the cream and another drizzle of raspberry purée.
  4. Gently smooth the surface of the semi-freddo and press down lightly. Place it in the freezer for 2-2½ hours until it is half frozen.
  5. Preheat your oven to 140C/fan 120C/gas 1. Take a large baking sheet and line it with non-stick baking parchment. Draw a 20-22cm circle on the paper.
  6. In a large, clean bowl, whisk the egg whites until they form stiff peaks. Gradually whisk in the caster sugar until the meringue is thick and glossy, then beat in the cornflour.
  7. Pile the meringue mixture onto the drawn circle on the baking parchment, forming soft folds. Scatter the chopped pistachios over the top.
  8. Bake the meringue for 1¼-1½ hours until it is crisp on the outside and dry on the bottom. Allow it to cool completely before gently peeling off the parchment paper.
  9. Take the semi-freddo from the freezer. Use a large spoon to pile generous scoops of it onto the cooled meringue base.
  10. Complete the pavlova by scattering the remaining whole raspberries over the top before serving.

Nutrition (per serving)

Calories593 kcal
Fat44 g
Saturates27 g
Carbs46 g
Sugars38 g
Fibre1 g
Protein5 g
Sodium236 mg

Recipe details

Skill levelMore effort
CategoryDessert
Cuisineaustralian