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Pavlova Recipe

Pavlova Recipe with Rose, Lychee and Raspberry

The longest part of this recipe is making the meringues, other than that it is easy to put together and simply delicious with chilled rosé.
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 50 mins
Course Dessert
Cuisine French, Provencal
Servings 4 pavlovas


For the Meringue:

  • 2 Egg whites
  • 50 g (2 oz) Caster Sugar
  • 50 g (2 oz) icing sugar
  • pinch of Salt

For the Rose and Mascarpone Whipped Cream:

  • 150 g (5.5 oz) Whipping cream
  • 80 g (3 oz) Mascarpone
  • 20 g (3/4 oz) icing sugar
  • 1 tbsp Rose Water

For the Garnish:

  • 15-20 Raspberries
  • 15 15 Lychees either fresh or from a can
  • Bits and pieces of pink pralines, edible flowers for decoration


Prepare the Meringue:

  • Preheat the oven to 130°C (260 F).
  • Beat egg whites half stiff with a pinch of salt, then gradually incorporate caster sugar, tbsp by tbsp. Whisk for a few minutes longer until the consistence is thick and glossy.
  • Using a spatula, incorporate sifted icing sugar, gently.
  • Line a baking sheet with parchment paper.
  • Using a pastry bag or a spoon, spread 4 to 6 meringues on the paper. If you’re using a spoon: place a tbsp of meringue on the paper, and spread it to a circular shape using the bottom of your spoon.
  • Place another tbsp of meringue on top and repeat the process. The meringues are supposed to be slightly higher at the rims.
  • Bake for 40-45 minutes. Turn off the oven and let the meringues cool inside with the door open.
  • When cold, carefully detach the meringues from the parchment paper.

Prepare the Whipped Cream:

  • Place cold whipping cream, mascarpone and icing sugar in the bowl of your standmixer.
  • Whisk into a rather firm whipped cream.
  • Using a spatula, gently incorporate the rose water.

Assemble the Pavlovas:

  • Prepare a lychee brunoise: dice 10 lychees into very small cubes.
  • Distribute the brunoise evenly on each meringue.
  • Cover with rose whipped cream, then add 3-4 raspberries and a lychee on top of each pavlova.
  • Sprinkle with bits and pieces of pink pralines, or edible flowers.
  • Enjoy right away with a glass of chilled Étoile rosé!


You might notice that the oven temperature is quite high. For pavlovas, we prefer baking meringues at 130°C rather than 90 or 100°C because it makes for meringues that are crispy on the outside and super chewy inside. They won’t be immaculate white, but will have more of a rustic look instead! You can prepare everything a few hours in advance and assemble them at the last minute.
Tried this recipe?Let us know how it was!