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Fresh Fruit Pavlova

10 Portions

Egg Whites 1

Caster Sugar 75g

Cornflour pinch

Vanilla Extract pinch

Vinegar pinch

Double Cream 50ml

Fresh Fruit To serve


50 Portions

Egg Whites 6

Caster Sugar 375g

Cornflour 1.5 tsp

Vanilla Extract 1.5 tsp

Vinegar 1.5 tsp

Double Cream 250ml

Fresh Fruit To serve


100 Portions

Egg Whites 12

Caster Sugar 750g

Cornflour 3 tsp

Vanilla Extract 3 tsp

Vinegar 3 tsp

Double Cream 500ml

Fresh Fruit To serve


  1. Separate egg yolks from the whites carefully
  2. In a planetary mixer with the balloon whisk attached whisk the egg whites until stiff peaks  are formed
  3. Add the sugar one tablespoon at a time until smooth and glossy
  4. Add the cornflour, vinegar and vanilla and mix well
  5. Line two gastronorm with parchment paper (use a little of the mixture underneath to stop it sliding around)
  6. Spread the mixture evenly across the two trays leaving the edges higher than the middle to create a little well
  7. Cook in the oven at 150 ˚C for one hour
  8. Turn off the oven and leave the door shut overnight to allow to dry out
  9. Whip the cream until dropping consistency
  10. Spread the cream on top of the cooked meringue
  11. Decorate generously with fresh fruit
Key Points
  • This recipe must be started the day before it is on the menu.

Milk, Eggs