Creamy Vanilla Raspberry Pavlova

Creamy Vanilla Raspberry Pavlova

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"This impressive dessert makes a perfect finish to almost any meal. No one will guess that it's low in fat."
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1 h 50 m servings
Serving size has been adjusted!

Original recipe yields 12 servings



  • Ready In

  1. Preheat oven to 225 degrees F. Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed 5 min. or until soft peaks form. Gradually add granulated sugar, 1 Tbsp. at a time, beating on high speed until stiff peaks form.
  2. Spoon onto baking sheet covered with parchment paper. Using large spoon, make 10-inch circle of meringue, indenting slightly in the center of the circle to form a 'crust.' Bake 1-1/2 hours. Cool.
  3. Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping. Refrigerate 15 min. or until slightly thickened. Place meringue on serving plate. Spoon pudding mixture over meringue, leaving a border of meringue showing around edge. Spoon raspberries over pudding; sprinkle with powdered sugar.


  • Cooking Know-How
  • For best results, prepare meringue on a cool dry day. Humidity will result in a chewy sticky meringue.
  • Great Substitute
  • Substitute any berries, such as strawberries or blueberries, for the raspberries.


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Great, easy recipe. I will definitely be making this one again!

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