Summer Fruit Pavlova

With summer fruit coming into season, here is a delicious recipe to use them to make a dessert fit to impress!

You will need

4 free range egg whites
250g caster sugar – if you want a caramel tone to your meringue, make sure to you use Golden Caster sugar
1 tsp white wine vinegar
1 tsp cornflower
A selection of summer fruit; I used cherries, raspberries and strawberries
250ml Double cream or lighter alternative
Baking tray
Grease proof paper or baking parchment


  1. Set the over to 300F 150C/130C  fan/gas 2
  2. Separate the eggs, but thing the whites into a clean grease-free bowl
  3. With a electric mixer beat the whites until fluff
  4. Gradually add in the sugar a bit at a time trying to keep in as much volume as possible
  5. Finally, add in the cornflower and vinegar – this will give the meringue a chewy texture.  The meringue should be glossy in texture, form firm peeks and not move when the bowl is turned upside down!
  6. Put your chosen paper onto the baking sheet and spoon out the meringue mix.  I have chosen a rectangle, but you might want to pipe out a circle or other shape if you want a more formal look.
  7. Put the meringue into the oven on the middle shelf for an hour.
  8. Once the meringue is cooked take it out of the oven and leave to cool.
  9. In the meantime whisk the double cream – add in some vanilla extract and a little caster sugar to sweeten it up if you want.  Wash the fruit and hull the strawberries.  Make sure they are dry before assembling the Pavlova.
  10. Onto the meringue base spread the cream, then scatter the fruit.  If you’re a wiz with spun-sugar you can decorate it using that.  Alternatively (as I have done here) decorate with a few mint leaves and ENJOY!!!

Have a go and let me know what you think in the comments below.

Until next time…


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