Pavlova {Foolproof Recipe!}

A homemade pavlova dessert, on a cake stand, topped with whipped cream and fresh berries, with raspberry sauce in the background.

4.69 from 22 votes

Pavlova {Foolproof Recipe!}

Pavlova is the most impressive summer dessert. With delicious, delicately crunchy and gooey meringue, and a creamy, fruity topping, this homemade delight is easy when you know how. Follow my tried-and-tested method and simple tricks to perfect it, every time.

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: Family Food

Servings: Servings

Author: Sarah Rossi

Ingredients

For the meringue:

4 Egg whites
250 g Caster sugar

For the topping:

300 ml Double cream Or heavy cream
1/2 tsp Vanilla extract
400 g Mixed fresh berries Strawberries, raspberries, blueberries etc
Fresh mint to garnish

For sauce:

150 g Raspberries
2 tbsp Icing sugar

Metric - Imperial

Instructions

Preheat the oven to 110℃/230F fan, 160℃/320F or Gas Mark 3.
Draw a 22cm circle on a sheet of baking paper then flip the paper over (so the egg mixture doesn't touch the pencil marks) and sit it on a baking tray.
Now make the meringue. Whisk the egg whites in a very clean bowl with a handheld electric whisk (or stand mixer fitted with the whisk attachment) until they form stiff peaks, then gradually add the sugar, a little at a time, whisking well in between each addition.
Use a tiny dot or two of the egg white mixture to 'glue' the paper to the baking tray, then spoon the rest of the meringue mix on to the template circle, pushing it out to the edges of the circle. Use the back of your spoon or a palette knife to ‘pull’ the sides of the meringue up.
Bake in the oven for about 90 minutes until the meringue looks dry and crisp. Turn off the oven and leave the meringue to cool in the oven with the door slightly open. (Cooling it slowly helps to avoid it cracking).
Meanwhile, make the sauce. Mash the raspberries and then squish them through a sieve into a bowl (discard the seeds left in the sieve). Stir in the icing sugar.
For the topping, whisk the double cream in a bowl with the vanilla extract if using.
When ready to serve, top the meringue carefully with the vanilla cream, fresh fruit, raspberry sauce and a few mint leaves.

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Notes

Cream: The cream for the topping should be straight from the fridge, this will help it to whip.

Making the meringue: I REPEAT – you need a VERY clean bowl and make sure there are peaks before you start adding sugar!

Baking paper: It’s very important to use baking paper or baking parchment, not greaseproof paper as this will stick to it.

Storing: You can store your meringue after it has cooled in a dry airtight container (like a cake tin or plastic storage box) at room temperature for up to a week. Keep it in a cool place until you’re ready to prepare the sauce and toppings, and finish just before serving.

Nutrition