Perfect for a summer party, this dessert is easier to put together than you might think, as the meringue just needs forming into a simple nest shape.

Serves 6, 20 mins preparation, 1 hour cooking


  • 3 large egg whites
  • 1 teaspoon cornflour
  • 175g caster sugar
  • 1 teaspoon malt vinegar
  • Few drops vanilla essence
  • 275ml double cream
  • 350g assorted berries

Non-stick baking parchment


  1. Pre-heat the oven to 150°C/gas mark 2.
  2. Line a baking sheet with non-stick baking parchment (I find this works better than greaseproof paper for this recipe).
  3. Place the egg whites in a large clean bowl, then whisk them with an electric whisk until they form stiff peaks - you should be able to turn the bowl upside down without them moving.
  4. Add the cornflour to the sugar, then add this to the egg whites - a teaspoon at a time, whisking after each addition - until it's all mixed in.
  5. Add the vinegar and vanilla essence to the mixture, and fold in lightly with a tablespoon.
  6. Spoon just over half of the meringue mixture onto the baking sheet, and spread it into a circle, about 18cm in diameter, to make the base.
  7. To form the sides of the pavlova, add the remaining mixture, a tablespoon at a time, around the edge of the circle. Use a fork to shape the sides, so it resembles a nest.
  8. Bake the pavlova for 1 hour. Remove it from the oven when it looks set, then leave it to cool completely.
  9. When it's cold, lift it carefully from the baking sheet. Peel off the baking parchment and place the pavlova on a serving plate.
  10. When you're ready to serve, whip the cream and spread it in the centre of the pavlova, arranging the fruit on top.

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