This delicious pavlova is a must-make dessert for the summer. A crisp shell on the outside, soft marshmallow on the inside and topped with lashings of cream and summer berries; this delicious dessert is the perfect end to any meal.
My mum loves to make pavlova. She made them pretty regularly when me and my brothers were little. We would always have great fun decorating them together, although there were always two very separate halves to each pavlova – my mum would cover her side with berries, my brothers would cover their side with chocolate, and I would usually have a piece of both!
That’s one of the great things about pavlova; you can choose your favourite toppings. But for me, it’s got to be the traditional summer berries – as much as I do love magic stars and maltesers (my brothers’ usual choices), strawberries and raspberries are the perfect pairing.
Want to know if you’ve really nailed your meringue? Once you’ve whipped up those stiff peaks, turn the bowl upside down and hold it above your head. If nothing falls down, you’re ready to go. If it does…well then, you’ll have a bit of a mess to clean up. Don’t say I didn’t warn you!
4 egg whites
250g caster sugar
1tsp vanilla extract
200ml double cream
3tbsp icing sugar
1tsp vanilla extract
- Pre-heat your oven to 150°C (300°F, gas mark 2) and line a large baking sheet with baking parchment (aka greaseproof paper). Use a pencil to mark the outline of a dinner plate on the parchment – this is the guide for your pavlova.
- Separate the egg whites and add them to a large bowl. Using a hand-held or stand mixer, whisk the egg whites on a high speed until they form stiff peaks. Add the sugar, 1tbsp at a time, followed by the vanilla extract and cornflour.
- Spoon the meringue onto the baking parchment and spread to the edge of the circle, with a slight dip in middle. Bake for one hour, then turn off the heat and let the pavlova cool completely inside the oven.
- While the pavlova is cooling, make your topping. Whip the cream, icing sugar and vanilla together in a large bowl until soft peaks form. Wash the strawberries and raspberries, then cut the strawberries into halves or quarters.
- Once the pavlova is completely cool, spread evenly with the cream. Layer the strawberries and raspberries on top and dust with a light layer of icing sugar.
Have you tried my Classic Summer Pavlova? Let me know in the comments.