Raspberry, Blueberry and Blackberry Pavlova

Raspberry, Blueberry and Blackberry Pavlova

Everyone loves a meringue and loadened with fresh or frozen fruit, it can be served up any time of year.
ServesPrep / Cooking TimeDifficulty
6 1 hour plus cooling 2

Use very fresh eggs as this makes the yolk and white easier to separate.



3 large egg whites (from very fresh eggs)
185g caster sugar
2tsp vanilla extract
½ tsp white wine vinegar
1 rounded tsp cornflour
1 x 300ml tub of double cream
375g mixed raspberries, blackberries and blueberries, washed and drained


  • Preheat the oven to 150°
  • In a spotlessly clean stainless steel mixing bowl.
  • Whisk the egg whites using an electric hand mixer until the egg whites are stiff in texture.
  • Gradually add half of the sugar and beat into the egg whites until well blended in and
  • glossy in texture.
  • Fold in the remaining sugar along with the vanilla extract, white wine vinegar and the cornflour.
  • Cut a large piece of baking parchment and place on a flat baking tray.
  • Place the mixture into the piping bag with the appropriate nozzle.
  • Pipe the meringue mixture, starting at the centre of the parchment and swirling around in a circular motion to give a round.
  • Go around the edge again to give a raised border.
  • Place in the preheated oven at 150°C, then immediately reduce the temperature to 140°:C to bake them for 30 minutes.
  • Turn off the oven and leave the Meringues in there until the oven is completely cold.
  • Allow to cool slightly on the baking paper before transferring to a cooling rack.
  • When the meringue is cold, whisk the cream in a mixing bowl until firm peaks form.
  • Place in the meringue base, then arrange the fruit on top and serve immediately.
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