The pavlova is a classic for a good reason – no one can resist a slice of this meringue, fruit and cream combo! Try your hand with our easy to follow step-by-step pavlova recipe and you’ll soon know how to make pavlova like a pro.
Once you’ve got your main easy pavlova recipe down, why not branch out and try some different flavoured pavlovas for special occasions? Our rosewater and pistachio pavlova is perfect for summer parties with its fruity toppings, while our mini pavlovas with pomegranate and mango make great individual puddings for dinner parties. The possibilities are endless!
Heat the oven to 130 C (110 C fan, 250 F, gas 1/2). Beat the egg whites with a pinch of salt until they’re stiff and shiny – they should form stiff peakes when the whisk is lifted and won’t slide around the bowl.
Add the sugar, 1tbsp at a time, whisking continuously until you have a glossy-looking mixture that will hold its shape. If you’d prefer to make one large pavlova instead of the 2 layers featured here, fold in 1tsp of white wine vinegar a 1tsp cornflour after whisking in the sugar.
Spread the meringue mixture onto 2 baking trays lined with baking paper, making circles roughly 23cm (9in) in diameter. Make an indentation in the centre of one of the circles. Bake for 1 hour 30 minutes, then switch of the oven and leave the meringue in the oven to cool completely for 2 hours (or overnight if possible).
Whip the cream with the orange liqueur and spoon into the meringue circle with the indent. Scatter over half the berries, then put the other meringue on top. Add the remaining berries and dust the top with icing sugar before serving. The meringues will keep, unfilled, for a day in an airtight container.
- 5 large egg whites, at room temperature
- 250g (9os) caster sugar
- 400ml (14fl oz) double or whipping cream
- 2tbsp orange liqueur
- 400g (140z ) blueberries
- 200g (7oz) raspberries
- Icing sugar, to serve