Pavlova is a classic British pud consisting of light, crispy meringues and whipped cream. Follow our step-by-step guide for creating this show-stopping pud, topped with fresh summer berries
  • Total:
  • Serves: 8 persons



  1. Step 1

    Heat the oven to 150C/fan 130C/gas 2. Line a baking sheet with baking parchment and draw a large circle in pencil round a bowl or dinner plate approximately 25cm. Turn the paper over.
  2. Step 2

    Separate the eggs. Freeze the yolks for making custard or ice cream.
  3. Step 3

    Whisk the egg whites to stiff peaks. Add the sugar, 1 tbsp at a time, whisking between each addition until the mixture is smooth, thick and glossy.
  4. Step 4

    Whisk in the vinegar and cornflour.
  5. Step 5

    Put large spoonfuls of meringue on the parchment inside the circle until it is evenly filled.
  6. Step 6

    Make a dip in the centre with the back of a spoon and bring up the sides a little. Put the pavlova in the oven and bake for 1 hour. Turn the oven off, leave the door ajar and let the meringue cool completely.
  7. Step 7

    To make the sauce, blend 75g of strawberries and 75g of the raspberries to a purée with the icing sugar, then sieve into a bowl. Softly whip the cream and vanilla.
  8. Step 8

    Top the meringue with the cream, the rest of the fruit, and berry sauce.