Berries & cream pavlova

Fork Berries & cream pavlova

Cooking time: 90

Preparation: 20 minutes

Cooking: 90 minutes

Serves: 8


Ideal for late summer entertaining.


  • 3 large Bird Bros egg whites
  • 175g caster sugar
  • 1 tsp cornflour
  • 1 tsp vanilla essence
  • 1 tsp white or red wine vinegar
  • 300ml double cream
  • 100g blueberries
  • 150g strawberries, hulled and halved, blackberries and / or raspberries (your choice!)


  1. Preheat the oven to 130C/250F/Fan 110C/Gas Mark 1/2. Line a baking sheet with baking parchment and draw a 23cm circle in the centre.

  2. Whisk the egg whites in a grease-free bowl until they form stiff peaks. Add half the caster sugar and whisk again until the mixture is thick and shiny.

  3. Mix the cornflour, vanilla and vinegar to a paste and fold in the eggs with the remaining sugar.

  4. Pile the meringue into the circle on the baking sheet, making a hollow in centre.

  5. Bake for about 1 ½ hours or until pale brown but a little soft in the centre. Leave to cool.

  6. Whip the cream until it forms soft peaks, heap in the centre of the meringue and top with the fruit.

  7. Serve within 1 hour of filling.

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