Berry Pavlova Recipe

What better way to use up those berries from a day’s fruit picking than with a glorious summertime Pavlova? Find my well used and much-loved recipe below.

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Ingredients

For the Pavlova 

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500g berries of your choice 

300ml double cream 

2 tablespoons caster sugar

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For the Meringue

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4 large egg whites 

2 level teaspoons cornflour 

2 teaspoons white wine vinegar 

300g caster sugar

1 tablespoon icing sugar

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Method

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Preheat the oven to 160°C. Then take a large dinner plate and draw around it on a piece of grease proof paper

Put the eggs whites in a bowl and whisk them until stiff and forming nice peaks

Gradually add the sugar a teaspoon at a time and whisky thoroughly after each addition

In a small cup, blend the vinegar and cornflour together and add to the meringue mixture, whisking thoroughly

If the meringue mixture feels grainy, whisk for a little longer but be careful not to overdo it

Spread out your mixture on the circle you drew on your greaseproof paper

Place the meringue inside the oven and turn down to 150°C. Cook for an hour until they look nicely golden

After an hour, switch off the oven but leave the meringue in there for 2 hours so it’s got a nice marshmallow texture on the inside

Whip your double cream then mix in the berries and icing sugar and serve

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