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Elegant assortment of glamorous desserts for New Year's Eve celebrations

Champagne Raspberry Pavlova

A light and elegant dessert combining airy meringue with champagne-kissed whipped cream and fresh raspberries, perfect for festive occasions.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: French, International
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Meringue
  • 4 large large egg whites, at room temperature Substitute: aquafaba for a vegan meringue; expect slightly different texture
  • 1 cup superfine sugar Use caster sugar; reduce by 2 tbsp for a slightly less sweet option
  • 1 tsp white vinegar Stabilizes the meringue; lemon juice can be used instead
  • 1 tsp cornstarch Gives a marshmallowy center; arrowroot is a fine substitute
  • 1 tsp vanilla extract Or vanilla bean paste for deeper aroma
  • 1/3 cup chilled champagne or sparkling wine Non-alcoholic sparkling grape juice works for kids
For the Topping
  • 1 cup heavy cream, chilled Or coconut cream for dairy-free
  • 2 tbsp powdered sugar, sifted To sweeten whipped cream; adjust to taste
  • 1 pint fresh raspberries Sub berries with sliced strawberries or mixed berries
  • 1 lemon zest of 1 lemon Optional, adds bright citrus notes
  • Fresh mint leaves For garnish, adds color and a cool aroma

Method
 

Preparation
  1. Preheat oven to 225°F (110°C). Line a baking sheet with parchment paper and draw a 9–10 inch circle as a guide; flip the paper so the pencil marks aren’t on the meringue.
  2. In a clean, grease-free bowl, beat the room-temperature egg whites until soft peaks form. Gradually add superfine sugar, a tablespoon at a time, beating well until glossy stiff peaks form and sugar is dissolved.
  3. Gently fold in the cornstarch, vinegar, and vanilla extract using a spatula. Spoon the meringue onto the parchment within your circle and shape a shallow well in the center.
Baking
  1. Bake the meringue for 60–75 minutes until dry to the touch and slightly ivory. Turn off the oven and let the meringue cool completely inside the oven with the door ajar for at least 1 hour.
Making the Whipped Cream
  1. Chill a bowl and whisk, then whip the heavy cream with powdered sugar until soft peaks form. Gently fold in chilled champagne and lemon zest (if using) until combined.
Assembly
  1. Gently transfer the cooled meringue to a serving plate. Spoon the champagne whipped cream into the center and pile fresh raspberries on top. Garnish with mint leaves and extra lemon zest.
Serving
  1. Serve within 1–2 hours of assembly to keep the meringue shell crisp.

Notes

Store leftover components separately; keep unassembled meringue at room temperature up to 2 days and whipped cream refrigerated up to 24 hours. Once assembled, pavlova is best eaten within 1–2 hours.