Desserts & Baking

Traditional pavlova with berries and cream

6
Easy
20 minutes
1 hour, plus 3 hours setting time

Thanks for your rating!

You must be logged in to rate a recipe. Login

Ingredients

Method
  • 8 large free-range egg whites
  • 440 g caster sugar
  • 1 1/2 cups raspberries
  • 1 1/2 cups strawberries, halved
  • 2 cups cream, whipped, for serving
  • Icing sugar, for dusting

Method

Ingredients

Preheat the oven to 120°C.
Line a baking tray with greaseproof paper or a silicon mat. Place the egg whites in a large mixing bowl and, using an electric beater on a low speed, whisk until foamy.
Increase the speed and beat until stiff peaks form. Still on a high speed, beat in the caster sugar, a little at a time, until you have a stiff , glossy mixture. Spoon the mixture onto the baking tray and bake on a rack in the centre of the oven for 1 hour.
Turn off the oven but leave the meringue inside to dry out for a further few hours. Crush 1 cup of the raspberries and fold into the remaining raspberries, along with the halved strawberries.
Once the pavlova is ready, top with whipped cream, the fresh berries and a liberal dusting of icing sugar. Cook’s note: Add ¼ t cream of tartar and/or 1 T cornfl our to the meringue to help stiff en the mixture.
Browse more meringue recipes here.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

View all recipes

Comments

Load more