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Raspberry Pavlova with Vanilla Ice Cream and Warm Raspberry Sauce

For a real taste of summer, try Alex McKay's juicy berry meringue creation.

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  • The pavlova 

  • 2 large egg whites

  • 60g caster sugar

  • 40g icing sugar, plus a little for dusting

  • 30g flaked almonds

  • The cream and filling

  • 250g mascarpone

  • 150ml double cream

  • 50g icing sugar

  • the scraped seeds of 1 vanilla pod

  • 400g raspberries

  • 8 small scoops of vanilla ice cream

  • The raspberry sauce

  • 500g raspberries

  • 125g caster sugar

  • sprigs of mint to garnish


  • 1.

    Preheat your oven to 120c.

  • 2.

    Make a template by cutting a 10cm x 4cm rectangle out of a piece of plastic. Whip the egg whites to firm peaks. Add the sugar caster sugar slowly, whisking continuously, until very firm and glossy. Fold in the icing sugar.

  • 3.

    On a tray lined with non stick paper, make 8 rectangles of meringue as thinly as possible using the plastic template. Sprinkle over the flaked almonds and dust with icing sugar. Bake for 2 hours or until dry on top and underneath.

  • 4.

    Whisk the mascarpone together with the double cream icing sugar and vanilla seeds until thick.  

  • 5.

    Puree half of the 500g raspberries with the sugar and 50ml water. Strain though a fine sieve into a small saucepan. Bring to the boil, add the whole raspberries, warm gently and remove from the heat.

  • 6.

    To serve, place 2 scoops of vanilla ice cream in the centre of each plate, top with a slice of meringue, a little of the cream and some raspberries, top with a little more of the cream and a second rectangle of meringue. Place a spoonful of the mascarpone cream at each end of the rectangles, dust with icing sugar, garnish with mint and spoon the warmed raspberries all around.

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