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Pavlova with new season strawberries and raspberries

Pavlova with new season strawberries and raspberries

Simple but also a showstopper. Pavlova is a crowd pleaser and the perfect way to use up egg whites from making homemade pasta (recipe coming soon!). We have used a selection of berries to top ours but you can get creative with whatever fruit you fancy.

Shop the ingredients here!


For the meringue

To top


  • Heat oven to 150C/130C fan/gas 2
  • Using a pencil draw around a medium-sized dinner plate
  • Whisk 4 egg whites either with a stand or hand mixer (if you don't have these you can do by hand) until they form stiff peaks, then whisk in 250g caster sugar, 1 tbsp at a time, until the meringue looks glossy.
  • Whisk in 1 tsp white wine vinegar, 1 tsp cornflour and 1 tsp vanilla extract
  • Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.
  • Bake for 1 hr, then turn off the heat and let the meringue cool completely inside the oven.
  • Whisk the cream with the icing sugar and vanilla, then spread over the meringue and top with your fruit of choice.

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