Summer Berry Pavlova

So, after making the humungous cheesecake (which you should definitely go and check out) I was left with a rather large amount of egg whites! So, instead of putting them in a boring omelette, I decided to make this humungous Summer Berry Pavlova!

Strawberries, raspberries AND blueberries followed by a sweet but sour couli make this the perfect dessert for a spring/summer BBQ or picnic. 

  • 4 eggs, separated 
  • 250g caster sugar 
  • 1tsp white wine vinegar 
  • 1 tsp cornflour 
  • 400g strawberries, halved and pitted 
  • 300g raspberries
  • 1 tbsp icing sugar 
  • 150g blueberries 
  • 300ml double cream 
  • 1tsp vanilla extract

  • large baking tray (big enough to fit a large dinner plate)
  1. Preheat the oven to 150C/fan 130C/Gas Mark 2 and line your baking tray with baking paper and then draw a large circle in pencil around a large dinner plate, approximately 25cm.
  2. Separate the eggs and then freeze the yolks to use later. 
  3. Whisk the egg whites to stiff peaks. Add the sugar, 1tbsp at a time, whisking between each addition until the mixture becomes stiffer and glossier. 
  4. Whisk in the vinegar and cornflour. 
  5. Put large spoonfuls of the meringue onto the baking tray, in the circle until it's evenly filled. 
  6. Make a dip in the centre with the back of a spoon and bring up the sides a little. Now pop in your preheated oven and bake for 1 hour. Turn the oven off and leave the door ajar whilst it cools completely. 
  7. To make the couli, blend 75g of strawberries and 75g raspberries into a puree and then add the tablespoon of icing sugar. Sift this into a bowl to remove any seeds. 
  8. In a separate bowl, beat the double cream with the vanilla extract until it is thick but still light in texture. 
  9. Top the meringue with the cream followed by the fruit and couli.
  10. Make a cuppa, kick your legs up and enjoy this little moment of joy!
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