Walnut Raspberry Pavlova

Walnut Raspberry Pavlova
  • Yield: 8 Servings
  • Prep Time: 20 Mins.
  • Cook Time: 40 Mins.


  • Meringue:

  • 1 cup granulated sugar
  • 2 teaspoons cornstarch
  • 4 large egg whites, room temperature
  • ¼ teaspoon cream of tartar
  • Nonstick spray
  • Fruit:

  • ¼ cup dark brown sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon seedless raspberry jam
  • ½ teaspoon grated lemon zest
  • ⅛ teaspoon ground allspice
  • 1 pint raspberries, for food safety, gently rub produce under cold running water
  • Topping:

  • 1 cup whipped cream, made from ½ cup liquid whipping cream
  • ¾ cup Fisher® Walnut Halves and Pieces, toasted, divided
  • A few sprinkles of cocoa powder


  1. Preheat oven to 275°F. Draw an 8-inch circle onto a piece of parchment paper. Turn the paper over onto a cookie sheet so that the circle is on the bottom. Spray very lightly with non-stick cooking spray.
  2. Make the meringue: In a medium bowl, thoroughly mix the sugar with the cornstarch; set aside. In the bowl of an electric mixer fitted with the whisk attachment, blend the egg whites, cream of tartar and 2 tablespoons of the sugar mixture at high speed until the egg whites hold their shape and the whisk leaves tracks in the whites, about 3 to 5 minutes. Reduce the speed to medium and add the remaining sugar in a slow steady stream. Increase speed to high and continue beating until the meringue should be firm and glossy (form stiff peaks).
  3. Bake the meringue: Spoon the meringue into the center of the parchment circle.  Gently push the meringue to the edges of the circle using an offset spatula or the back of a spoon to form a slightly raised edge. Try to keep the meringue as evenly thick as possible towards the center. You can neaten the edges of the circle with a kitchen towel. Place the tray on the upper rack in the oven and bake about 30 minutes. Rotate the tray and bake for an additional 10 minutes. The center should seem soft while the exterior will be firm and crusty. If it isn’t, bake for an additional 10 to 15 minutes. Remove from the oven to cool.
  4. Macerate the fruit: While the meringue is baking, mix the brown sugar, lemon juice, raspberry jam, lemon zest and allspice in a medium bowl until well blended. Gently stir in raspberries and refrigerate.
  5. Assemble the Pavlova: When ready to serve, stir half of the nuts into the fruit.  Transfer the meringue onto a serving platter. Spoon the whipped cream onto the meringue, leaving a 1-inch border of the meringue uncovered. Spoon the fruit mixture onto the whipped cream. Top with the remaining ¼ cup of walnuts and sprinkle with cocoa. Serve immediately.

Similar Recipes