Summer Berry Pavlova

After whipping up a batch of ice-cream, I found myself with a few egg whites in need of a purpose. What better purpose for egg whites than meringue? And what better purpose for meringue than topping it with light and fluffy cream and summer berries in a beautiful pavlova.

Summer Berry Pavlova |

I found this recipe for meringue on BBC Good Food and I will use it again fo sho! These meringues were so light and fluffy and perfectly crisp. Not to mention you can put them together with relative ease.

Summer Berry Pavlova | Summer Berry Pavlova |

Summer Berry Pavlova


  • Slice of Lemon
  • 4 Egg whites
  • 115g Caster sugar
  • 115g + 2 tsp Icing sugar
  • 250ml Cream
  • 2 - 3 pun nets of Berries


    For the Meringue
  • Preheat the oven to 100C and line two baking sheets with baking paper or silpat.
  • Wipe the inside of your mixing bowl with the slice of lemon and wipe dry with kitchen towel.
  • Tip egg whites into mixing bowl (preferably glass or metal).
  • Beat the egg whites on medium speed until they form stiff peaks.
  • Turn the mixer up to high and add the caster sugar a spoon at a time, ensuring each spoonful is incorporated before adding the next.
  • Sift 115g of the icing sugar into the egg whites a third at a time, folding each addition in until fully incorporated before adding more.
  • Place spoonfuls of the meringue mixture onto the baking tray, spreading them out to make a good pavlova base.
  • Bake for 1 3/4 hours until the meringues sound crisp when tapped and are light brown in colour.
  • Allow to cool to room temperature.
  • To Assemble (Just before serving)
  • Wash the berries and chop as desired.
  • Beat the cream in a large bowl until soft peaks form.
  • Add in the icing sugar and continue to beat until stiff peaks form.
  • Place a heaping spoonful of cream onto each meringue and top with berries.

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