Easter Pavlova with Raspberries and Edible Flowers

This Easter Pavlova recipe features a crisp meringue shell with a soft, marshmallow-like center, filled with whipped cream and topped with fresh raspberries, edible flowers, and pastel candies. It’s a light and elegant dessert that fits right into your Easter desserts Pavlova board. The recipe works equally well for individual Easter meringue nests or one large Pavlova Easter centerpiece.

The balance between sugar and egg whites defines this Pavlova recipe. A 1:1 ratio by weight is critical. With four egg whites at room temperature and one cup of caster sugar, the structure forms correctly. It sets crisp edges on the outside while keeping the interior soft and chewy.

Some recipes skip the vinegar and cornstarch. This one keeps them in. Together, they help stabilize the meringue and prevent collapse during baking. A low oven temp and a long cool-down in the oven are what keep the shell from cracking.

You’ll notice this texture holds toppings without sinking. That’s the sign of a Pavlova that’s been whipped and baked properly.

Ingredient Choices That Make a Difference

Room temperature egg whites whip faster and hold air better than cold ones. That difference matters when trying to create volume and structure without overbeating. Caster sugar dissolves more evenly than granulated sugar, so you won’t end up with gritty streaks or weeping spots.

White vinegar and cornstarch both work as stabilizers. They’re subtle, but they give the Pavlova a slightly chewy center that doesn’t dry out completely. I’ve tried skipping them, and the result always feels hollow.

Vanilla extract rounds out the flavor. It softens the sweetness and adds a bakery-like finish. The whipped cream, made with powdered sugar and vanilla, should taste clean and light, not overly rich. A thicker cream would fight the meringue. This one just settles into place.

If you’re making this alongside other treats like Simple Easter Dip, this texture contrast works beautifully.

Spotlight on the Meringue Structure

Meringue is fragile before it’s baked, but if whipped to the right stage glossy and thick with stiff peaks it becomes dependable. The trick is slow sugar addition. One tablespoon at a time gives it time to dissolve. Rushing this step leads to a grainy texture or sugar beads forming during the bake.

Once you reach that point, rub a little between your fingers. It should feel smooth. If you still feel grit, keep beating. But once smooth, stop immediately. Overwhipping can cause separation.

When folding in vinegar, starch, and vanilla, be gentle. I always switch to a silicone spatula here. Deflating it at this stage will flatten the base and ruin that marshmallowy core.

What It Looks Like While You Make It

When shaped on the tray, the Pavlova should look like a shallow bowl. The center should dip slightly, just enough to hold whipped cream. If you’re making Easter Pavlova nests instead, use a large spoon to create individual wells.

While baking, you’ll see the edges set and the surface turn matte. That’s good. If it browns, the oven’s too hot. After the time is up, turn the oven off and crack the door. That slow cooling is your best defense against cracking.

You can prepare the base ahead, just like I do when planning Easter Dirt Cake for the same table.

How You Know It’s Baked Right

A baked Pavlova should lift easily from the parchment. The base will feel firm, but you’ll hear a slight crackle when you tap the shell. Inside, it should still feel soft. If it sticks, bake for 10 minutes longer.

If it’s gummy inside, the oven was too cool. If it’s hollow and dry, it stayed too long. You want something between a toasted marshmallow and a soft cookie. That’s the sweet spot.

Avoiding Common Mistakes

If the meringue spreads too much on the tray, it wasn’t whipped enough. You’ll also notice this if it doesn’t hold its shape. If it weeps sugar syrup during baking, the sugar wasn’t dissolved properly. If it cracks badly after baking, the oven cooled too fast.

Use a pencil guide under parchment to help keep your shape consistent. And always beat the whites in a clean, grease-free bowl. Even a trace of fat can ruin your volume.

Variations That Work Well

You can make mini nests by spooning 6–8 smaller rounds instead of one large circle. Each should be 3 inches wide. You can add lemon zest to the meringue or swap raspberries for blackberries or kiwi for a tart twist.

For a chocolate version, sift 2 teaspoons of cocoa powder into the cornstarch step. It darkens the shell and adds a subtle cocoa tone. A few drops of almond extract in the whipped cream give it a bakery finish.

This works well as a light counterpoint to richer recipes like Easy Easter Punch at brunch.

How to Store and Serve It Right

The Pavlova base stays crisp in an airtight container for up to 24 hours at room temperature. Do not refrigerate the base—it will soften. If needed, store in a cool, dry place.

Once assembled, serve within 30 minutes. The whipped cream begins to soften the shell quickly. You can store leftovers in the fridge, but expect a softer texture after a few hours.

Freezing is not recommended. The meringue will crack and collapse after thawing.

Testing Tips That Help Every Time

Always start with fresh eggs. Older whites don’t whip as well. Avoid making Pavlova on humid days. Moisture in the air changes how sugar behaves.

Use a hand mixer or stand mixer with a whisk attachment. Avoid plastic bowls—they hold oil residue. And cool the base completely before adding whipped cream.

If you’re doubling the batch for a bigger crowd, bake on two trays but stagger them in the oven. That helps the heat circulate.

Ideas for Serving This Easter Pavlova

Serve in slices on a cake stand with fresh mint. Add colorful sprinkles for kids. Garnish with edible flowers for brunch.

Add meringue eggs to turn it into an Easter Pavlova nest centerpiece. Pair with Easter Meringue Cookies for a matching theme. Or serve it alongside fruit platters and cold drinks on a spring afternoon.

Save This Recipe and Share Your Twist

Pin this recipe to your Easter Desserts or Elegant Desserts board so it’s ready when the season arrives.

Tell me how yours turned out in the comments or let me know what fruit combinations you used.