This homemade meringue with raspberry whipped cream combines crisp, airy meringue shells with a creamy, berry filling. Perfect for family gatherings or celebrations, it’s simple to make, impressive to serve, and can be adapted with strawberries or other seasonal berries.

Homemade meringue with raspberry whipped cream

Desserts don’t get much easier or more indulgent than a homemade meringue with raspberry whipped cream. This simple meringue recipe pairs crisp, airy meringue shells with a luscious, fruity cream filling for a dessert that’s impressive yet straightforward.

Golden on the outside and soft in the middle, the meringues form the perfect base for sweet, tangy raspberry whipped cream. Serve it for a family gathering or a special celebration. It’s large enough for 6–8 people and can be adapted with strawberries or other berries depending on the season.

The meringue bases is just egg whites, sugar, a touch of vinegar or cream of tartar for stability. The filling can be made with and fresh or frozen berries. When added together, this homemade meringue with raspberry whipped cream becomes a standout, approachable dessert you can make even on a busy day.

The art of meringue

While there are a few variations in meringue recipes, the fundamentals remain the same: egg whites and sugar form the base. Then, we need something to stabilise the meringue, such as cream of tartar or white wine vinegar. These help to keep the peaks firm. The beauty of a simple meringue recipe is in its texture, crisp on the outside and soft in the middle.

Baking meringues requires patience. Many bakers recommend leaving the meringue in a low oven to cool completely, sometimes even overnight, to achieve the perfect structure. I first did this when I made my Blackberry Curd Pavlova, and I was really pleased with the results.

With these techniques, your homemade meringue becomes not just a dessert, but a canvas for flavours and textures, from light, airy layers to rich, fruity cream fillings. This makes it ideal for any gathering, whether a casual afternoon treat or a show-stopping dessert for guests.

Raspberry whipped cream filling

Everyone loves cream in their desserts. Am I right? But adding raspberries turns the delicious and fairly ordinary into sublime. The raspberry whipped cream is as simple as it is delicious. Fresh or frozen raspberries are lightly cooked with sugar and thickened slightly, then folded into softly whipped cream. The result is a luscious, fruity cream that complements the crisp meringue perfectly.

This filling is versatile: you can stick with raspberries, swap in strawberries, or use any seasonal berries you have on hand. Once combined with the meringue layers, the dessert is visually stunning and bursting with flavour. A drizzle of dark chocolate on top adds a touch of elegance, making this homemade meringue with raspberry whipped cream a dessert that feels special without being complicated.

Serving, storage, and occasions

This homemade meringue with raspberry whipped cream easily serves 6–8 people, making it perfect for family gatherings or small dinner parties. If you’re feeding more, you can double the recipe or serve alongside fresh berries or ice cream.

For storage, keep the assembled dessert in the refrigerator for up to 24 hours. The meringue is best enjoyed the same day it’s assembled, as it can soften slightly overnight. If you want to prepare in advance, you can bake the meringue shells a day ahead and store them in an airtight container at room temperature. Assemble the dessert with the raspberry whipped cream just before serving.

This dessert is versatile for many occasions: a weekend treat, birthday party, summer celebration, or festive dinner. Its light, fruity cream and crisp meringue make it a show-stopping dessert that’s both elegant and approachable.

Print Pin

Homemade Meringue with Raspberry Whipped Cream

Servings 8 slices

Ingredients

Meringue:

• 4 egg whites (large)
• 225g (1 cup) sugar
• 1 tsp cornflour
• 1 tsp white wine vinegar

Filling:

• 200g (1 + ¼ cups) frozen or fresh raspberries
• 1 tbsp sugar
• 1 tsp water
• 2 tsp cornflour
• 500ml (2 cups) whipping cream
• 20g (¾ oz) dark chocolate (melted to drizzle over)

Instructions

Meringue:

• Heat the oven to 140ºC (285ºF). Line a large flat baking tray with greaseproof paper and draw two identical circles of around 18cm (7") each.
• In a large bowl, whisk the eggs until stiff peaks form. Slowly add the sugar, then the cornflour and white wine vinegar.
• Divide the mixture equally between the two circles on your prepared tray smoothing out to the edges of the circles.
• Bake for 50 minutes then turn the oven off. Leave the meringue inside until it is completely cold (if you can, overnight is best).

Filling:

• Heat the raspberries in a pan along with the water and sugar until they are bubbling.
• Add the cornflour and cook for around 5 minutes until the mixture has thickened. Remove from the heat and leave until completely cold.
• Whip the cream in a large bowl until thick then fold in the raspberries until everything is evenly distributed.
• When ready to serve, place one of the meringues flat side up. Slather over the raspberry cream mixture and place the other meringue on top (flat side down).
• Melt your chocolate and drizzle over. Slice and serve. Enjoy!

Notes

 

I have converted metric measurements (grams and ml) to imperial (cups and ounces) using online converters, so accuracy cannot be totally guaranteed.