Berry Pavlova

Berry Pavlova

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 8 people


For the meringue:

  • 5 egg whites
  • 270g caster sugar
  • ½ tsp cream of tartar
  • 1 tsp cornflour
  • 1 tsp white wine vinegar
  • 1 tsp vanilla extract

For the filling

  • 600ml double cream
  • 20g icing sugar, plus extra for dusting
  • 800g mixed berries
  • Mint leaves, to decorate


  1. Preheat your oven to 140C.
  2. In a tiny dish, mix together the cornflour, white wine vinegar and vanilla extract and set aside.
  3. Into the bowl of your kitchen machine, fitted with the balloon whisk, place the egg whites and cream of tartar. Start the machine on speed 1, slowly increase the speed to maximum and whisk until you have stiff peaks.  With the machine running, gradually add the sugar and once it’s all added, continue for another minute until you have a shiny stiff meringue.
  4. Carefully fold in the cornflour mixture to the meringue
  5. Spread the meringue in a big circle onto a parchment lined baking sheet, making sure the edges have more height.
  6. Bake in the preheated oven for 1.5 hours.  After that time, leave to cool in the oven with the door just open.
  7. Once the meringue is cooled, remove it from the oven and place onto a serving dish.
  8. To the clean bowl of your kitchen machine add the cream and icing sugar, and whisk on speed 3 for around 2 minutes, or until it’s thickened. Be careful not to over whip.
  9. Spoon the cream over the meringue, and top with the berries and a few mint leaves. Dust with icing sugar, and serve.

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