Recipe

Pavlova with berries and cream

Named after the Russian ballerina, the pavlova is a familiar and well loved Antipodean dessert. You can experiment with all kinds of fruit toppings, but berries and cream is always a winner.

  • 1 hr 50 mins cooking
  • Serves 10
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Ingredients

Pavlova with berries and cream
  • 4 egg whites
  • 1 cup (220g) caster (superfine) sugar
  • 1/2 teaspoon vanilla extract
  • 3/4 teaspoon white vinegar
  • 300 millilitre thickened (heavy) cream
  • 250 gram strawberries, halved
  • 125 gram blueberries
  • 1/4 cup (60ml) passionfruit pulp

Method

Pavlova with berries and cream
  • 1
    Preheat oven to 130°C. Mark an 18cm circle on baking paper. Turn paper over; line oven tray with paper.
  • 2
    Beat egg whites in a small bowl with an electric mixer until soft peaks form; gradually add sugar, beating well after each addition, until sugar dissolves. Add extract and vinegar; beat until combined.
  • 3
    Spread meringue into circle on paper.
  • 4
    Bake pavlova about 1½ hours. Turn oven off; cool pavlova in oven with door ajar.
  • 5
    Beat cream in a small bowl with an electric mixer until soft peaks form.
  • 6
    Top pavlova with cream, berries and passionfruit.

Notes

Decorate the pavlova with fruit that is in season. As a treat for the kids, you could decorate with banana and chocolate sauce.

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