Raspberry Honey Pavlova

Elegant Raspberry Honey Pavlova perfect for any occasion! Vanilla Pavlova layered with raspberry honey whipped cream and garnished with fresh raspberries and honey!

This post is sponsored by Local Hive™ Honey, however, all thoughts and opinions are my own. Thank you for supporting the brands that make Short Stack Kitchen possible!

What is Pavlova?

Pavlova is a meringue based dessert that originated from Australia or New Zealand. It is believed that it was named after a Russian Ballerina, Anna Pavlova. The texture is very light and crisp and has a marshmallowy, chewy center. It's served with fresh whipped cream and seasonal fruits.

Today’s post features Local Hive™ Honey’s Washington Raspberry honey, a fan favorite, that's back for a limited time! This varietal is very light and bright, with fruity notes similar to raspberry, citrus and green apple. It's my favorite varietal and I'm so excited to team up with Local Hive™ Honey again to bring you this Raspberry Honey Pavlova!

Raspberry Honey Pavlova Ingredients

Vanilla Pavlova

• Eggs Whites. Room temperature egg whites are whipped to stiff peaks.
• Sugar. You'll want to use sugar with fine granules, such as superfine baker's sugar or caster sugar (UK). If you do not have those on hand, don't fret. I blended regular granulated white sugar in the food processor for about 3 minutes.
• Cornstarch. Creates a chewy texture with a marshmallow center.
• Cream of Tartar. It's important to add an acid to stabilize and prevents the pavlova from collapsing. If you don't have cream of tartar, you can substitute with white vinegar or lemon juice.
• Vanilla. I prefer using vanilla paste as it adds more flavor, but you can use vanilla extract too.

Raspberry Honey Whipped Cream

• Heavy Whipping Cream. Cold whipping cream is whipped to medium peaks.
• Local Hive™ Honey's Washington Raspberry. This honey will be used to lightly sweeten the whipped cream and as a garnish.
• Freeze-Dried Raspberries. If you’re unable to find freeze-dried raspberries, feel free to use freeze-dried strawberries. I was able to find them at my local Target.

Raspberry Honey Pavlova Instructions

Step 1. Make your Vanilla Pavlova - Set a rack in the center of the oven and preheat to 225ºF (107ºC). Using a cake pan or plate, draw two 7 or 8 inch (18 to 20 cm) circles on parchment paper and flip the paper over and set on a large baking sheet. Alternatively, if you would like to make one large pavlova, draw a single 8 or 9 inch (20 to 22 cm) circle. Set aside.

Step 2. Using a hand or stand-mixer fitted with a whisk attachment, beat egg whites on medium speed until frothy. About 3 to 4 minutes.

Step 3. With the mixer still running on medium speed, add fine sugar, 1 tablespoon at a time. Allow the sugar to fully incorporate before adding the next tablespoon, about 30 seconds in between. Beat until the mixture is shiny with stiff peaks. Should take about 20 to 25 minutes depending on the speed of you mixer.

Step 4. Turn mixer off, sift in cornstarch, cream of tartar (or white vinegar if using) and vanilla. Increase speed to medium high speed and continue beating for an additional 2 minutes. Mixture should be firm and hold its peak without falling over.

Step 5. Divide meringue evenly between the two circles and use an offset spatula to form a circular shape, staying within the lines (see photo below). You don't want to flatten it too much because we want the center to be marshmallowy. You can either keep it rustic or create a decorative design on the sides of each pavlova. If you're making 1 large pavlova, spread all of the meringue onto your 8 or 9 inch (20 to 22 cm) circle. For two pavlovas, bake for 1 hour and 20 minutes and for one large pavlova, bake for 1 hour and 45 minutes. Turn off the oven and allow the pavlova to cool completely in the oven for at least 4 hours or overnight. Keep the oven door closed until you're ready to serve.

Step 6. Make your Raspberry Honey Whipped Cream - Add cold heavy cream, sifted freeze-dried raspberry powder (no need to sift if you don't mind the seeds) and 2 tablespoons of honey to a large bowl. With a hand or stand mixer fitted with a whisk attachment, whisk on medium speed until you reach medium to stiff peaks. Make sure to scrape the bottom and sides of the bowl as you go as the honey can settle at the bottom and the raspberry powder can stick to the sides of the bowl.

Step 7. Assemble your Pavlova - It's important to assemble the pavlova right before serving because the moment you add your whipped cream and berries, it will collapse. If you made 2 layers, start by spreading half of the whipped cream on top, followed by 6 ounces of fresh raspberries and a drizzle of honey. Then repeat with the second layer. If you made 1 large pavlova, spread all of the whipped cream on top, followed by your fresh raspberries and then a drizzle of honey. Serve immediately and enjoy!!

Frequently Asked Questions

Why is my pavlova weeping?

Weeping is when liquid seeps out of the pavlova. This happened when the sugar isn't completely dissolved. Make sure you're using superfine sugar such as baker's sugar or caster sugar. I don't have any of these sugars in my pantry, so I blended regular granulated sugar in the food processor until I got fine granules.

Why are my egg whites not whipping up?

If there are any fats or water droplets in the bowl or on the beater, it will prevent the egg whites from whipping. Make sure to wipe the bowl and beaters clean before starting. Also, you'll run into issues even if there is a tiny bit of yolk in the mixture. When separating the egg whites from the yolks, pass the egg whites through your hand rather than passing it back and forth with the shells. The shells are sharp and can pierce the yolk. Trust me, this has happened to me and it's very frustrating.

Why did my pavlova crack?

Tiny cracks are normal. In fact, when you add all the toppings, the weight of if can cause a bit of cracking and collapsing.

Other factors can cause cracking though. Baking at too high of a temperature can cause it too cook too quickly, so don't be tempted to turn the oven temperature up. Opening the oven door too often can also cause cracking, so try to refrain from opening the oven door and trust the process.

Why is my pavlova flat?

Whipping air into the egg whites is what gives the pavlova structure and stability. Make sure you're whipping them to stiff peaks. Also, when shaping your pavlova, pile it high.

Why is my pavlova not white?

If your pavlova is very brown, then the oven temperature if too high. Unfortunately, every oven runs differently. The best way to know the true temperature of your oven is to use an oven temperature gauge like this one. I've tested this recipe in various temperatures and found that 225ºF (107ºC) was perfect.

How do I know my pavlova has cooked properly?

Your pavlova shell should feel crisp and dry and lift off the parchment paper without difficulty. The color should also be white with no brown spots. The pavlova shell should also be smooth and not grainy in appearance.

Can pavlova be made in advance?

I like to bake it the night before and let it cool in the oven overnight with the door closed and then serve the next day. If you're not serving it the next day, store your cooled pavlova, undecorated, in an airtight container in a cool, dry place (don’t store it in the fridge). Keep in mind, the longer it sits, it will lose it's crispness.

You may also like:

• Lemon Poppy Seed Honey Cake
• Raspberry Frangipane Tart
• Raspberry Cheesecake Donuts

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