Summer Fruit Pavlova

The showstopper of the British summer — a marshmallow-soft meringue with a crisp shell, piled with vanilla cream and a tumble of strawberries, raspberries and blueberries. It looks spectacular, feeds a crowd, and is far more forgiving than it appears.

Why this works

• Cornflour and vinegar are the secret to the texture — crisp outside, soft and marshmallowy within, rather than dry all the way through.
• Cream loosened with Greek yoghurt keeps the topping rich but not cloying, with a gentle tang against the sweet meringue and fruit.
• A trio of summer berries brings colour, sharpness and freshness to cut the sweetness.

Ingredient notes and swaps

• Egg whites — the bowl must be spotlessly clean and grease-free or they will not whip. Save the yolks for crème brûlée or custard.
• Caster sugar — added slowly, a spoonful at a time, so it dissolves fully and the meringue turns thick and glossy.
• Greek yoghurt — folded through the cream for tang; leave it out for a pure cream topping.
• Berries — any summer mix; redcurrants or blackberries are lovely additions too.
• Dark chocolate — a little grated or melted through adds a grown-up edge; optional.

Summer Fruit Pavlova

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Pavlova consists of crisp meringue crust over a marshmallow like centre that is then topped with fresh fruit and whipped cream.

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Prep Time 22 minutes mins

Cook Time 53 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8 people

Course: Dessert

Cuisine: British

Calories: 610

Ingredients Method Nutrition Notes

Ingredients

  

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For the Pavlova:

• 6 large free-range Egg whites
• 375g Caster Sugar
• 1 Tsp white Wine Vinegar
• 1 Tsp Cornflour

For the Filling:

• 35g Dark Chocolate, chopped
• 600ml Double Cream
• 200ml Greek-style Yoghurt
• 1Tsp Vanilla Bean Paste
• 50g Icing Sugar
• 200g Strawberries, tops cut off and halved
• 250g Raspberries
• 100g Blueberries

Method

 

1. Preheat the oven to 160 C
2. Line a baking tray with baking paper and draw a 15cm circle in the centre and a 30cm circle around the outside to make a ring
3. Place the egg whites into a mixing bowl and whisk with an electric whisk on full speed until soft peaks form
4. Gradually add the sugar, a tablespoon at a time, still whisking on maximum speed until stiff and glossy
5. Mix the vinegar and cornflour together in a small bowl until smooth then stir into the egg until combined
6. Spoon the mixture in between the lines of the ring
7. Make a trench in the meringue using the back of a spoon.
8. Place in the oven then immediately reduce the temperature to 140C and bake for 1–1½ hours or until firm to the touch
9. Turn the oven off and leave in the oven until cool, approximately 2 hours
10. Whip the cream to soft peaks using an electric whisk
11. Stir in the chocolate, yoghurt, vanilla and icing sugar
12. Spoon the cream into the meringue trench
13. Grate a little chocolate over the cream
14. Arrange the fruit over the top
15. Cut into wedges to serve.

Nutrition

Calories: 610kcalCarbohydrates: 60gProtein: 7gFat: 38gSaturated Fat: 24gSodium: 100mgSugar: 59g

Notes

Adding the sugar gradually is key here; rushing it can prevent the sugar from dissolving properly, leading to a gritty meringue. Continue whisking after all the sugar is in for a minute or two to ensure it's fully incorporated and the meringue holds its glossy, stiff peaks.
Resist the urge to open the oven door during baking, as this can cause the meringue to crack or collapse. The slow cool-down in the turned-off oven is crucial for achieving that characteristic crisp exterior and marshmallowy centre without deflating.
Be careful not to over-whisk the double cream; it can go from soft peaks to grainy and curdled very quickly. You're looking for a consistency that holds its shape but is still light and airy enough to dollop.

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Tips for success

• Add the sugar gradually and keep whisking until the meringue is thick, glossy and holds a firm peak.
• Bake it low and slow, then let it cool in the turned-off oven to stop it cracking.
• A few cracks are part of the charm — do not chase a perfect finish.
• Assemble at the last minute; once topped, the meringue softens within an hour or two.

Make ahead, storage and reheating

• Make ahead: The meringue base can be made a day ahead and kept in an airtight container. Whip the cream and top to serve.
• Storage: An undressed meringue keeps a couple of days; once assembled, eat the same day.
• Reheating: Never — it is a cold pudding.

What to serve it with

• It needs nothing, but a drizzle of fruit coulis, or a glass of dessert wine or prosecco, makes it a proper celebration.

FAQ

Why cornflour and vinegar? They give the soft, marshmallowy middle under a crisp shell — the hallmark of a pavlova.

Can I make it ahead? Make the meringue a day ahead; top with cream and fruit just before serving.

Why will my egg whites not whip? Almost always a trace of grease or yolk — use a spotlessly clean bowl.

Can I use frozen berries? Fresh are best for the topping; frozen are better cooked into a coulis to spoon over.

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