kiwi and raspberry pavlova with vanilla cream


The perfect summer dessert – super light meringue, crisp on the outside and soft in the middle, filled with lashings of whipped vanilla cream and topped with fresh berries and kiwi fruit


ingredients –

for the meringue –

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

for the filling

  • 250 ml double cream
  • 1 tsp vanilla extract
  • 1 tbsp sugar (or to taste)
  • raspberries
  • kiwi fruit, peeled and sliced



to make the meringue –

  • preheat oven to 160C/ 320F/ gas mark 2 and line a baking sheet with baking parchment
  • whisk the egg whites until stiff peaks form, gradually whisk in the sugar until the mixture is glossy and shiny, then add the vinegar, cornflour and  vanilla
  • dollop your egg white mixture in to a nice circle on the baking tray, and gently push down in the middle
  • place in the oven and bake for an hour, leave to cool completely in the oven


to make the cream and assemble –

  • once the meringue has completely cooled,  whisk together the cream, vanilla and sugar until soft peaks form
  • fill the meringue with the freshly whipped cream and top with fruit


meringue recipe from






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