Berry Pavlova

Serves: 8


  • 6 medium egg whites
  • 350g caster sugar (use vanilla sugar if possible)
  • 2 tablespoons (30ml) vinegar – optional
  • 2 tablespoons (30ml) corn flour – optional
  • Parchment / greaseproof paper
  • 284ml carton of double cream / whipping cream
  • 2 x 250g punnets strawberries
  • 2 x 215g punnets raspberries


Preheat oven to 140°C 275°F Gas Mark 1.

  • Whisk egg whites until very stiff then whisk in the sugar a teaspoon at a time (don’t over whisk as the egg whites will go runny again).
  • Blend the vinegar and corn flour (these are optional but in using them you will get a slightly chewy centre to the meringue), and fold into the mixture.
  • Place the parchment / greaseproof paper on 1 large or 2 smaller baking trays.
  • Spoon the meringue mixture onto the paper and spread it as you go to make 2 circles, each about 20cm in diameter (I put a plate of about that size under the parchment as a guide and then remove it when I’ve finished spreading out the mixture).
  • Bake the meringues for about 1 hour, until firm.
  • Allow to cool, and then carefully remove the paper. Whip the cream.
  • Wash the berries and hull the strawberries.
  • Roughly squash 1 punnet of the strawberries and add to the cream.
  • Cut the rest in half and gently fold into to the cream with the raspberries.
  • Sandwich the 2 meringues with the berry cream mixture just before serving.
  • Don’t assemble too early as the cream melts the meringue.

Nutrition Info (per serving): 374 calories, 17 g fat.

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