Pavlova Meringue Roll with Raspberries
The best, the tastiest, the most delicate - for a celebration! Pavlova meringue roll tastes just like the famous dessert, only made with a different technique. It takes a bit of skill, but it can turn out perfectly on the first try. I make it with raspberries, but you can swap them for any other berries.
Updated : 16 December, 2025
Easy
More than 1 hour.
Ingredients
Base
120 grams
Sugar
4
Egg whites
15 grams
Starch
0.5 teaspoon
White wine vinegar
0.5 grams
Vanillin
Filling
0.2 grams
Vanillin
200 grams
Raspberry
250 grams
Cream
2 tablespoon
Powdered sugar
Decorating
50 grams
Raspberry
50 grams
Powdered sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make Pavlova meringue roll? Prepare all the ingredients for baking the meringue. You will also need clean, dry bowls for whipping the egg-white batter. Glass, enamel or ceramic bowls work, but not aluminum, otherwise the whites may turn gray.
Step 2
How to whip egg whites correctly? For the whites to whip well, the eggs must be fresh and chilled (straight from the refrigerator). When separating the whites from the yolks, be careful - it's important that not a single drop of yolk gets into the whites. Start beating with a mixer on the lowest speed. Add the sugar and vanillin in portions without stopping the mixer. Once the sugar has fully dissolved, increase the speed and whip until stiff, stable peaks form.
Step 3
Add the white wine vinegar and cornstarch. To prevent the foam from deflating, mix gently and slowly. Vinegar stabilizes the whites; you can replace it with lemon juice. The starch helps keep the meringue crisp on the outside and soft, creamy inside. Cornstarch can be replaced with potato starch, but use only half as much.
Step 4
Preheat the oven to 180°C (356°F). To keep the meringue from sticking, line a baking tray with parchment paper or grease the bottom with oil. Spread the meringue batter out and smooth the surface. Bake for about 25-30 minutes. Every oven bakes differently, so you may need to adjust the time and temperature. When the meringue turns a pale yellow, check it: the top should be dry, and the bottom slightly moist and sticky.
Step 5
Remove the meringue sheet from the oven and let it cool right on the tray. Prepare the filling. You will need heavy cream, raspberries, powdered sugar and vanillin.
Step 6
Raspberries can be fresh or frozen. Rinse fresh raspberries under running water. Pat dry on paper towels. Thaw frozen berries (and be sure to drain off the thawing liquid). You can also use other berries: strawberries, cherries, blueberries.
Step 7
Whip the cream into stiff foam. How to whip cream correctly? Use cream with at least 30% fat, otherwise it won’t whip. The cream and the bowl must be very cold, so chill them in the refrigerator for at least 1-2 hours before whipping. Start on the lowest speed and gradually increase it.
Step 8
Since heavy cream whips very quickly, granulated sugar may not dissolve in time, so it’s better to use powdered sugar. Vanillin can be replaced with vanilla sugar (use the proportion on the package). How do you know the cream is whipped enough? It should hold its shape and not run. The key is not to overwhip, or it will turn into butter.
Step 9
Generously dust the surface of the meringue sheet with powdered sugar through a fine sieve.
Step 10
How to flip the meringue without damaging it? Cut a piece of baking paper to size and cover the tray with the cooled meringue sheet. Place a cutting board on top. Holding it in place, flip the tray over. The sheet will end up on the baking paper.
Step 11
Spread the whipped cream evenly over the meringue, leaving a 2.5 cm (1 in) border around the edges.
Step 12
Evenly scatter the raspberries on top.
Step 13
Roll it up tightly. Wrap the roll in parchment, plastic wrap or foil. Refrigerate for 2-3 hours so it soaks well with the cream.
Step 14
Before serving, dust the roll with powdered sugar. Decorate with berries and fresh raspberry leaves. The Pavlova meringue roll is ready!
Author note
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