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Berries & cream pavlova

Berries & cream pavlova

A special dessert, ideal for summer entertaining.

Serves

8

Prep: 

20 mins

Cook: 

90 mins

Average: 5 (6 votes)

Ingredients

  • 3 large British Lion egg whites
  • 175g caster sugar
  • 1 tsp cornflour
  • 1 tsp vanilla essence
  • 1 tsp white or red wine vinegar
  • 300ml double cream
  • 100g blueberries
  • 150g strawberries, hulled and halved

Method

Preheat the oven to 130C/250F/Fan 110C/Gas Mark 1/2. Line a baking sheet with baking parchment and draw a 23cm circle in the centre. Whisk the egg whites in a grease-free bowl until they form stiff peaks. Add half the caster sugar and whisk again until the mixture is thick and shiny. Mix the cornflour, vanilla and vinegar to a paste and fold in the eggs with the remaining sugar. Pile the meringue into the circle on the baking sheet, making a hollow in centre. Bake for about 11/2hours or until pale brown but a little soft in the centre. Leave to cool. Whip the cream until it forms soft peaks, heap in the centre of the meringue and top with the fruit. Serve within 1 hour of filling.