Best pavlova
- Preparation and cooking time
- Total time
- + cooling
- Easy
- Serves 8
Skip to ingredients
- 4 eggsor a carton of egg whites
- 250g caster sugar
- 1 tsp white wine vinegar
- 1 tsp cornflour
- 400g strawberrieshulled 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
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.
