Winter Fruit Pavlova

Winter Fruit 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



  • 4 egg whites 
  • 225g caster sugar 
  • 1 tsp cornflour 
  • 1 tsp white wine vinegar 
  • Half tsp vanilla extract 


  • 300ml double cream 
  • 30g pomegranate seeds 
  • 50g raspberries 
  • 50g blueberries 
  • 2 passion fruit, seeds scooped & shells discarded 
  • 1 blood orange, segmented 
  • Small bunch mint leaves 


  1. Preheat the oven to 130˚C.
  2. Place the egg whites into the bowl of your kitchen machine, fitted with the balloon whisk. Switch to speed 1 and whisk until the whites become foamy. Then slowly increase the speed all the way up until speed 5 and let the machine whisk the whites until they begin to form soft peaks. Begin adding the sugar one spoonful at a time with the machine still running, until all of the sugar has been added and the meringue is shiny and stiff.
  3. Mix together the cornflour, vinegar and vanilla extract in a little dish, then fold into the meringue. 
  4. Spoon half the meringue onto a parchment lined baking sheet and spread into a 23cm circle. Add large spoonfuls of the rest of the meringue around the edges to form a rim.
  5. Bake the meringue for 1.5 hours, or until dry but still a little soft in the centre. Switch off the oven, but leave the meringue inside to cool for at least 3 hours.
  6. Pour the cream into the bowl of your kitchen machine, fitted with a clean balloon whisk.  Whip the cream until thick. 
  7. Remove the meringue from the parchment and onto a serving plate, then fill the centre with the whipped cream. Top with the fruit and scatter with mint leaves to serve.

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