• 4 large British free range Woodland eggs, whites separated (yolks reserved)
  • 225g caster sugar
  • 2 teaspoons cornflour, sifted
  • 1 teaspoon white wine vinegar
  • 200ml double cream
  • 1 teaspoon Taste the Difference Madagascan vanilla extract
  • 150g strawberries, washed, hulled and quartered
  • 100g raspberries, washed
  • 100g grapes, washed and halved
  • 2 nectarines, washed, stoned and sliced
  • 1 tablespoon fresh mint leaves, washed and shredded


  1. 1

    Preheat the oven to 150°C, fan 130°C. gas mark 2. Line a baking tray with baking paper.

  2. 2

    In a clean, dry bowl, beat the egg whites until they form stiff peaks. Add the sugar a few spoonfuls at a time, beating after each, until smooth and glossy.

  3. 3

    Fold in the cornflour and vinegar.

  4. 4

    Spoon the mixture onto the lined baking tray, so that it forms a large circle (about 22cm across).

  5. 5

    Smooth out a slight dip in the centre (to make space for the cream and fruit topping).

  6. 6

    Bake for 10 minutes, then reduce the temperature to 120°C, fan 100°C, gas 0.5, and bake for 1 hour.

  7. 7

    Turn the oven off and leave the meringue to cool in the oven.

  8. 8

    Just before serving, beat the cream with the vanilla until soft peaks form, and spoon it on top of the cooled meringue.

  9. 9

    Decorate with the fresh fruit and scatter the shredded mint over the top.

  10. 10

    Cook's tip: Give your pavlova an added zing by folding a few spoonfuls of lemon curd through the cream (leave out the vanilla extract).

Nutritional Details

Each serving provides
  • Energy 984kj 235kcal 12%
  • Fat 10.6g 15%
  • Saturates 6.6g 33%
  • Sugars 31.6g 35%
  • Salt 0.13g 2%

% of the Reference Intakes

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