Summer pavlova

Summer pavlova
Serves: 6-8
  • 3 egg whites
  • 175g caster sugar
  • 1 tsp cornflour
  • ½ tsp vanilla essence
  • 1 tsp lemon juice
  • 300ml whipping cream
  • 400g summer fruits – red berries, cherries, peaches etc
  1. Heat the oven to 150C/Gas 2 and lay a piece of lightly oiled greaseproof paper on a large baking tray.
  2. Whisk egg whites until stiff. Sieve and whisk in half the sugar until the mixture is stiff and shiny.
  3. Sieve in the remaining sugar and cornflour and fold in with the vanilla essence and lemon juice.
  4. Spread the mixture in a circle of about 18cm diameter, building up into a bowl shape.
  5. Bake in the centre of the oven for 1 ¼ hrs-1 ½ hrs until firm.
  6. Remove from the oven and leave to cool on the paper.
  7. Whip the cream and set aside 2 tbsp.
  8. Fold all the fruit apart from 2 tbsp into the cream and pile in the centre of the meringue.
  9. Top with remaining cream and fruit and serve.


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