Blueberry and strawberry pavlova

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2:30

Serves 6

Medium

Tuck into our deliciously crisp and creamy pavlova topped with fresh, whipped cream and ripe strawberries and blueberries.

This pavlova recipe is the perfect summer dessert with its crispy outer and soft centre. Light but decadent enough to please those with the sweetest tooth, it’s a refreshing way to end a dinner party when it’s warm outside. If a blueberry and strawberry pavlova isn’t to your taste, feel free to customise with your preferred toppings!

Content image
Ingredients image

What you'll need...

For the meringue
  • 4 large eggs, whites only
  • 225g caster sugar
  • ½ tsp vanilla extract
  • 1 tbsp cornflour
For the filling
  • 400ml double cream
  • 400g strawberries, hulled and halved
  • 100g blueberries
  • Mint, to decorate
  • Icing sugar, sifted to decorate

Method

  1. Preheat the oven to 150C / 130C Fan / Gas 2. 

  2. Place a dinner plate on a sheet of baking parchment and draw around it. 

  3. Put the egg whites in a large bowl and whisk with an electric hand whisk until stiff but not dry. You can test whether they’re ready by turning the bowl upside down without the whipped eggs falling out. 

  4. Gradually whisk in the sugar one tbsp at a time, whisking for a few seconds between each addition. Once all the sugar is added, whisk in the vanilla extract and cornflour until combined. 

  5. Dab a small amount of meringue on the corners of a baking sheet and position the baking parchment - drawing side down - on the baking sheet. Use the meringue to secure the parchment to the tray. Make sure you can see the circle through the paper. 

  1. Gently spoon the meringue into the circle and shape with the back of a spoon or rubber spatula to create a big meringue nest (you can alternatively make thinner meringue nests and stack them with whipped cream between if you wish). 

  2. Place the meringue in the centre of the oven and bake for 1 hr or until very lightly coloured and crisp on the outside. If your meringue is becoming too brown, reduce the temperature. Avoid opening the oven while it’s baking. Once done, turn the oven off but leave the meringue for another hour. 

  3. 2 hours before serving, carefully release the meringue using a spatula and place onto a large plate for serving.  

  4. Whip the cream until soft peaks form and spoon into the centre of the meringue. Top with strawberries and blueberries and decorate with mint and a dusting of sifted sugar. Serve and enjoy! 

Shop the tools you will need

Secondary image for Non-Stick Baking Sheet Main image for Non-Stick Baking Sheet

£9

Secondary image for Designpro Silicone Utensil Set Main image for Designpro Silicone Utensil Set

£15

Secondary image for Stainless Steel Mixing Bowl Main image for Stainless Steel Mixing Bowl

£16

Secondary image for Hand Mixer Main image for Hand Mixer

£39

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