berrry pavlova

Masterchef winner's Marshmallowy meringue crowned with berries and cream

There were two best things about my mum’s endless stream of dinner parties. The first was that all the kids would always congregate on the stairs, giggling and the second was the leftovers. The best was my mum’s pavlova. It was crispy on the outside but deliciously soft and chewy in the middle, topped with strawberries and raspberries on cream.




3 egg whites

250 g caster sugar

1 teaspoon vanilla extract

1 teaspoon malt vinegar

300 ml  double cream

1 x 400 g tin raspberries in syrup

250 g strawberries, hulled

and sliced

250 g raspberries

What to do:

1 Preheat the oven to 140C (275F), gas mark 1. Draw a 23 cm

(9 inch) circle on non-stick baking paper as a guide and place

on a baking tray.

2 Whisk the egg whites with the salt in a large clean bowl,  with a hand-held electric mixer, until very stiff, then

gradually whisk in the sugar. Whisk until it forms stiff peaks, this

takes about 3 –4 minutes. Fold in the vanilla extract and vinegar.

3 Spread the meringue mixture over the circle on the non-stick

paper and bake in the preheated oven for 1 hour until firm.

4 Mummy’s trick (which I always do and believe is the ‘key’ to

a perfect meringue) was to turn off the oven and leave the

meringue in with the door closed for another half an hour.

5 Leave the meringue to cool and peel off the baking paper from

the bottom with care. Place the pavlova on a serving plate.

6 Whip the cream until stiff, pile on top of the meringue and

decorate with the fruit. I strain the tinned raspberries and pile

them in the centre, then arrange the rest of the fruit on the top.

(Of course, you can use whatever fruit is in season.)

Recipe taken from Lisa Faulkner’s book, published by Simon and Schuster, Recipes From My Mother For My Daughter.