Summer Berry Pavlova

For all of you berry lovers out there why not try our seasonal recipe Summer Berry Pavlova, not only is this easy to make but very yummy and a great pud for sharing with family and friends.


3 large fresh egg whites

6oz (175g) caster sugar

For the topping:

10fl oz (275ml) whipping or double cream, whipped

12oz (350g) prepared mixed soft fruits, such as raspberries, strawberries and redcurrants

A little icing sugar


Preheat oven to gas mark 2 (150C).

Place the egg whites in a large clean bowl and have the sugar measured and ready.  Whisk the egg whites until they form soft peaks and you can turn the bowl upside down without them sliding out.

When they are ready start to whisk in the sugar, approximately 1oz (25g) at a time.  Now take a metal tablespoon and spoon the meringue mixture on to the prepared baking sheet, forming a circle about 8 inches (20cm) in diameter.

Then spoon round blobs next to each other so that they join up to firm a circle all the way round the edge.  Now, using the tip of a skewer, make little swirls in the meringue all round the edge and lift to make peaks. 

Place the baking sheet in the oven then immediately turn down the heat to gas mark 1, (140C) and leave it to cook for an hour.

Turn the heat right off but leave the pavlova inside the oven to cool completely.  It's a good idea to make the meringue in the evening and then leave in the oven overnight to dry out completely.

To serve the pavlova, lift it from the baking sheet, peel off the paper and place it on the serving dish.  Just before serving spread the whipped cream on top and arrange the fruit on the cream and then dust with a little icing sugar.