Berry Pavlova

As a final nod to the end of summer, I thought I’d share my Berry Pavlova recipe with you all. My boyfriend’s mum made this for us recently and as it’s one of my favourites I had to share it. I absolutely adore any dessert made with meringue, particularly when the meringue is made well – crunchy on the outside and a little chewy as you delve into the centre. This pavlova is actually really easy to make, and best of all, if the dish doesn’t turn out quite as you’d expected then you can mash it up and turn the Pavlova into an Eton Mess – sneaky.

For the meringue: 

• 4 egg whites
• 250g caster sugar
• 1 tsp white wine vinegar
• 1 tsp cornflour
• 1 tsp vanilla extract

For the topping:

• Mixed berries
• 350ml double cream

Before you get started, get the oven going at 150C. Whisk your egg whites with a hand mixer until they form stiff peaks – it’s really important that when you’re separating your whites not to get any yolks into the mixture. Next, add in your sugar – a little at a time, until the meringue has a shiny, glossy look to it. Lastly, whisk in the vinegar, cornflour and vanilla extract.

As easy as that, spread your meringue onto some grease proof paper on a baking tray and bake for 1 hour on the lowest shelf possible. Once an hour is up, turn off the oven and let the Pavlova cool completely inside the oven.

While your meringue is cooling, chop up your mixed berries (I typically use strawberries and raspberries) and whip your double cream spreading it thickly over your meringue. Sprinkle your berries over the top and you’re done – a simple, utterly delicious dessert that will have you reminiscing over summer for the rest of the evening.