Raspberry & Roasted Almond Spiced Pavlovas

This quintessential Australian dessert gets the luxury treatment this holiday season, showcasing an abundance of fresh raspberries paired with soft spicy toffee notes of molasses, almond and cardamom. Inspired by this season’s Unikko palette of rich reds, earthy browns and flecks of gold, this humble Australian icon seems perfectly at home amongst the stylish Scandinavian serving ware. A true indulgence of crisp fragrant meringue shells giving way to soft marshmallowy interiors among pillows of raspberries and cream; a true indulgence best enjoyed in the company of loved ones.

Image and recipe by Salma Sabdia @thepolkadotter
Image and recipe by Salma Sabdia @thepolkadotter

Baking Notes

  • Golden caster sugar confers a light molasses flavour, but if difficult to source, regular caster sugar can be substituted. The pavlovas will still bake beautifully but won’t have the same soft toffee undertones.
  • Cardamom adds a gentle warmth, but if you prefer a different flavour, ground ginger would also provide lovely delicate spicy notes, and marry well with fresh slices of strawberry instead of raspberries.
Image and recipe by Salma Sabdia @thepolkadotter
Image and recipe by Salma Sabdia @thepolkadotter

Raspberry & Roasted Almond Spiced Pavlovas

Makes 8 individual mini pavlovas


Roasted Almond Spiced Pavlovas 
- 6 large egg whites, at room temperature 
- Pinch of cream of tartar 
- 330g golden caster sugar, sifted 
- 1/2 tsp ground cardamom (optional) 
- 80g flaked almonds, toasted 

To Serve 
- 500ml chilled double thick cream, to serve 
- 2 tbsp sifted icing sugar, plus extra, to serve 
- 300g fresh raspberries, to serve 


1. Preheat oven to 140°C (120°C fan-forced) and line 2 baking trays with baking paper. Using a thick black pen and round lid or glass, trace four 8cm (3”) circles on each baking paper, at least 5cm (2”) apart, to use as a guide for the size of your pavlovas. Turn the baking paper over so that no pen marks appear on your pavlovas later when baked. 

2. Place egg whites and cream of tartar in free-standing mixer with whisk attachment and whisk on medium speed until frothy. 

3. Slowly add golden caster sugar, teaspoon by teaspoon, while continuing to whisk (this process should take approximately 10-12 minutes). Add cardamom if using. 

4. Turn mixer up to high speed and continue whisking until mixture transforms into glossy thick meringue and stiff peaks form (approximately 2 minutes). If you rub a little meringue between your fingers, it should feel completely smooth, with no grittiness of undissolved sugar. 

5. Spoon meringue onto baking paper circles, scooping out small nests in the middle. Gently press flaked almonds along the periphery of each mini pavlova. 

6. Place trays in oven on middle and bottom shelves and turn oven down to 120°C (100°C fan-forced). Bake for 80-90 minutes, then turn oven off without opening the oven door and leave pavlovas in the oven for 4-6 hours to allow them to cool down slowly and prevent collapse. The pavlovas will keep well for 1-2 days in an airtight container in dry conditions. 

To serve

1. Place cream and icing sugar in a mixing bowl and whisk gently by hand to soft peaks.

2. Place mini pavlovas on your favourite Unikko serving platter or individual Unikko plates.

3. Spoon over with cream. Decorate with fresh raspberries and sprinkle with a flourish of extra sifted icing sugar if desired. Serve immediately. Best enjoyed in the company of your loved ones.  

Image and recipe by Salma Sabdia @thepolkadotter

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