Raspberry Lychee Pavlova Nests

Ingredients

Meringue nests

• 3 large egg whites, about 90 g, at room temperature
• ¾ cup (150 g) superfine granulated sugar
• 1 tsp cornstarch
• 1 tsp white vinegar
• ½ tsp vanilla extract

Raspberry sauce

• 1 cup (125 g) raspberries, fresh or frozen
• 2 tbsp granulated sugar
• 1 tbsp fresh lemon juice

Filling and finish

• ¾ cup cold heavy whipping cream
• 1 tbsp powdered sugar
• ½ tsp vanilla extract
• 1 cup canned lychees, drained well and chopped
• ½ cup fresh raspberries

Equipment

Mixer, baking sheet, parchment, saucepan, fine sieve

Allergens and ingredient notes: Egg, milk; check canned lychee labels.

Step by step

1. Heat the oven to 225°F (110°C). Draw six 3½-inch circles on parchment, leaving space between them, and turn the parchment over on a baking sheet. Use a clean, grease-free bowl and beat egg whites to soft peaks.
2. Add superfine sugar one tablespoon at a time while beating. Continue beating 5–7 minutes until glossy and stiff and a little meringue rubbed between clean fingers feels smooth, not gritty. Fold in cornstarch, vinegar, and the meringue vanilla.
3. Divide among the six circles. Shape into nests with slightly raised sides and shallow hollows, leaving a solid base. Bake 75–90 minutes until the outsides are dry and lift from the paper. Switch off the oven, prop the door slightly open, and cool inside for 1 hour. Small cracks are normal.
4. Simmer sauce raspberries with their sugar and lemon juice for 5–6 minutes, crushing them. Press through a sieve to remove most seeds; cool completely. This sauce is separate from the fresh garnish raspberries.
5. Whip heavy cream with powdered sugar and its separate vanilla to soft-medium peaks. Just before serving divide cream, drained lychees, cold raspberry sauce, and fresh raspberries among the nests. Fill only when ready to eat, because moisture quickly softens meringue.

The Devotti twist: Lychee adds floral juiciness against tart raspberry, while a dry meringue shell supplies the crunch.

Make ahead and storage

Store dry unfilled nests airtight at room temperature for up to 2 days. Refrigerate sauce up to 3 days and whipped cream and drained lychees up to 1 day. Serve filled nests immediately.

Image: AI-generated recipe illustration; homemade results and presentation will vary.