19/06/2026
If you are a looking for a and showstopper this , look no further than our Classic Pavlova with Cream & Summer Berries 😋🫐🍓
Serves: 8
Simmering oven temperature: 110°C
Ingredients:
6 large eggs (200g egg whites separated)
200g caster sugar
100g icing sugar
50g blueberries
50g strawberries
50g raspberries
Orange, zested
Lemon, zested
100ml strawberry coulis
300ml double cream
150ml Greek yoghurt
Method:
1. In a clean mixing bowl whisk the egg whites to a stiff peak, they should have doubled in size and hold themselves up. Whilst still whisking slowly start to add the caster sugar, this process should take approximately 5-8 minutes whilst continuously whisking.
2. The meringue should resemble dense marshmallow, begin adding the icing sugar folding the through the meringue mix. Do not over mix as you risk knocking the air out.
3. Line a large baking tray with greaseproof paper. Dollop one-third of the meringue at one end of the tray, add the remaining two-thirds to the other end. You are looking for a small round circle and a larger circle, they will be stacked when you construct the Pavlova.
4. Place the tray in the middle of the simmer oven and bake for 1½ hours. To check if cooked gently tap the meringue, it should be firm to the touch.
5. Remove and allow to cool completely before topping.
6. To decorate, combine and lightly whip the double cream and Greek yoghurt to a soft peak.
7. Spoon, or pipe, two-thirds of the cream mix on top of the large meringue. Then place half of the mixed berries, orange and lemon zest on top of the cream. Drizzle with half of the strawberry coulis.
8. Place the smaller meringue on top and repeat the decorating process until you have used all the cream, fruit, and coulis.
