Mixed Berry Pavlova

Picture of Mixed Berry Pavlova
  • Mixed Berry Pavlova
  • Mixed Berry Pavlova

Recipe Box

Serves 4 @ £2.60 per person

£10.39
Qty.

Ingredients

Provided in your box

  • Double Cream – 250ml

  • Caster Sugar – 500g

  • Medium Eggs – 6

  • Herefordshire Sweet Eating Selection – 330g (frozen)

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You will need to provide

  • Cornflour (cornstarch) – 1 tsp

  • White wine vinegar or lemon juice – 1 tsp

  • Vanilla extract – optional, ½–1 tsp

  • Icing sugar – optional, 1–2 tbsp (for sweetening the cream)

Method

1. Prepare the oven

Preheat the oven to 150°C (130°C fan).
Line a baking tray with baking paper and draw a 20–22cm circle on it as a guide.

2. Make the pavlova base

  1. Separate 4 egg whites (keep the yolks for another recipe).

  2. Using a clean bowl and whisk, beat the egg whites until soft peaks form.

  3. Add 250g caster sugar one tablespoon at a time, whisking well between each addition.

    • This should take about 5–8 minutes.

    • The mixture should be thick, glossy, and smooth (no graininess).

  4. Gently fold in:

    • 1 tsp cornflour

    • 1 tsp vinegar or lemon juice

    • Vanilla extract (if using)

3. Shape and bake

  • Spoon the meringue onto the tray, using the circle as a guide.

  • Shape with slightly higher sides and a shallow dip in the centre.

  • Place in the oven and immediately reduce the temperature to 120°C (100°C fan).

  • Bake for 1 hour 15 minutes.

Turn the oven off and leave the pavlova inside with the door slightly open until completely cool (at least 1 hour).

4. Prepare the toppings

  • Whip the double cream to soft, pillowy peaks.

    • Sweeten lightly with icing sugar if you like.

  • Defrost the frozen berry selection fully and drain off excess juice
    (keep the juices for drizzling if you’re feeling fancy).

5. Assemble (just before serving)

  • Spoon the whipped cream into the centre of the cooled pavlova.

  • Top generously with the berries.

  • Drizzle with a little berry juice if desired.

Serve immediately and accept compliments.

Helpful tips for customers

  • Assemble just before serving to keep the pavlova crisp

  • Cracks are normal — they’re part of the charm

  • Any leftover egg yolks are great for custards, pasta, or rich scrambled eggs