Garden Berry Pavlova

A scrumptious garden berry pavlova, straight from the family allotment. We’ve renovated, planted and harvested, all thanks to B&Q! Now let's get cooking!

Key Details

  • Serves: 8-10
  • Prep time: 20 minutes
  • Cook time: 1 hour 30 minutes
  • Difficulty: Easy

Ingredients

  • 5 egg whites
  • 300g golden caster sugar
  • 1 tsp apple cider vinegar
  • 1 tsp cornflour
  • 2 tsp vanilla bean paste
  • 400g strawberries, hulled & chopped
  • 300g raspberries
  • 350ml double cream

Ingredients

For the meringue

  • 5 egg whites
  • 300g golden caster sugar
  • 1 tsp apple cider vinegar
  • 1 tsp cornflour
  • 1 tsp vanilla bean paste

For the topping

  • 400g strawberries, hulled & chopped
  • 300g raspberries
  • 350ml double cream
  • 1 tsp vanilla bean paste

Method

Preheat your oven to 150°C/300°F/gas 2. Whisk the egg whites (ideally with a hand mixer) until they form stiff peaks, then whisk in the golden caster sugar, 1 tablespoon at a time, until the meringue looks glossy. Whisk in cider vinegar, cornflour and vanilla paste.

Line a baking tray with greaseproof paper and dollop the meringue mix into the centre. Spread it into a circle with a slightly dipped centre (so your berries don’t slide off).

Bake for 1 hour, then turn off the heat and let the Pavlova cool completely inside the oven.

Whip up the cream with the vanilla until it holds its shape. When the meringue is cool, spread the cream over the top. Scatter over your homegrown raspberries and strawberries and sprinkle with fresh mint. No need to do anything with these ingredients – let’s show how delicious they are!

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