Stawberry, Peach & Blueberry Pavlova

by Barry Lewis



4 egg whites

250g caster sugar

1 tbsp cornflour

1 tsp vanilla extract

1 tsp white wine vinegar (optional)

Fruit topping and sauce

400g strawberries, hulled and halved

250g blueberries

1 small tin peaches in syrup

3 tbsp icing sugar

Cream filling

350ml double cream

1 tsp vanilla extract

For this taste the World recipe I am unsure to say if this is Australian or from New Zealand….or after more research if it originates somewhere else completely different! All I know is that pavlova is sort of like a gigantic meringue filled with cream and fruit of your choice, for this one I went for blueberry, strawberry and peach flavour, which really works well and pops against the white of the cream and meringue. The pavlova meringue creates that lovely gooey, chewy marshmallow like centre after it cools and tastes fantastic chilled… plus it’s pretty easy too, but looks very impressive! Good luck!

First up we make the meringue. Whisk the egg whites in a clean mixing bowl until soft peaks form, slowly add the sugar in a couple of batches as you keep whisking. It will go lovely and glossy as you whisk it in, keep going until all the sugar is in with the whipped egg whites.

Add in the cornflour, vanilla extract and vinegar (if using) and whisk through again, you should have lovely, glossy, stiff peaks. Leave to one side.

In the video I used a round pizza baking tray, but if you have a rectangular one, grab the dish you wish to serve the pavlova on and draw around it with a pen on baking parchment. Use the circle area to give you your area for the meringue to go. Dot it around the edges first, flatten the middle so it is thin, but then build up around the sides to create a large donut shape. The shape you make it will not go much bigger as it bakes, so try to get a good shape right now, really building those walls up.

Pre-heat the oven to 130fan/150c/Gas2 and bake the meringue for an hour. At the hour stage turn off the oven and allow to cool in the oven, this will take another hour.

Meanwhile you can whip your double cream in a mixing bowl again with an electric whisk until soft peaks form, adding in the vanilla extract once whipped and keep in the fridge. Additionally, whizz up a handful of the strawberries, blueberries, icing sugar and a tbsp of the peach juice from the tin in a blender, pass through a sieve to get rid of any seeds to leave a lovely sauce.

With the pavlova cooled place on your serving plate, load with cream and fruit then drizzle on the sauce. Best served after a final quick chill in the fridge or of course immediately if you want to!