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Best pavlova

• Janine Ratcliffe

Published: April 25, 2022 at 11:15 PM

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Serves 8

Easy

Total time: 2 hrs

+ cooling

A star rating of 5 out of 5.1 ratingRate

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Pavlova is a classic British pud consisting of light, crispy meringues and whipped cream. Create our showstopping version, topped with fresh summer berries.

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Make this classic berry pavlova, then check out our passion fruit pavlova, Baileys chocolate pavlova, mini pavlovas and more pavlova recipes. Perfect your technique for making meringues by following our basic meringue recipe and flavoured hazelnut meringues.

Ingredients

Nutrition

• 4 eggs

  or a carton of egg whites

• 250g caster sugar

• 1 tsp white wine vinegar

• 1 tsp cornflour

• 400g strawberries

  hulled and halved if large

• 300g raspberries

• 1 tbsp icing sugar

• 150g blueberries

• 300ml whipping cream

• 1 tsp vanilla extract

Nutrition: per serving

• kcal298
• fat15.3g
• saturates9.5g
• carbs35.3g
• fibre2.4g
• protein3.2g
• salt0.1g

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Method

• step 1

  Heat the oven to 150C/fan 130C/gas 2. Line a baking sheet with baking parchment and draw a large circle in pencil round a bowl or dinner plate approximately 25cm. Turn the paper over.

• step 2

  Separate the eggs. Freeze the yolks for making custard or ice cream.

• step 3

  Whisk the egg whites to stiff peaks. Add the sugar, 1 tbsp at a time, whisking between each addition until the mixture is smooth, thick and glossy.

• step 4

  Whisk in the vinegar and cornflour.

• step 5

  Put large spoonfuls of meringue on the parchment inside the circle until it is evenly filled.

• step 6

  Make a dip in the centre with the back of a spoon and bring up the sides a little. Put the pavlova in the oven and bake for 1 hour. Turn the oven off, leave the door ajar and let the meringue cool completely.

• step 7

  To make the sauce, blend 75g of strawberries and 75g of the raspberries to a purée with the icing sugar, then sieve into a bowl. Softly whip the cream and vanilla.

• step 8

  Top the meringue with the cream, the rest of the fruit, and berry sauce.

Authors

Janine RatcliffeFood director

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