Pavlova with Summer Berries

*Serves 4

A little twist of a sweet delicious classic.


4 Egg Whites
1 cup Caster Sugar
3 teaspoons corn flour
1 teaspoon White Vinegar
300ml Thickened cream
150g Icing sugar
½ teaspoon Vanilla Extract
2 punnets Blueberries
2 punnets Strawberries
1 punnet Raspberries


1. Preheat the oven to 150ᵒC.
2. Whisk the egg whites in a clean bowl with a pinch of salt until soft peaks form. Add the sugar in 3 parts whisking after each addition. Whisk until glossy peaks form. Sift the corn flour in, whisk and then fold in the vinegar. Line a tray with baking paper and make 3 even equal sized rectangles. Place in the oven, reduce the temp to 120 ᵒC and cook for one hour. Allow to cool.
3. Whisk the cream with 50g icing sugar and vanilla until soft peaks form.
4. Halve the blue berries and strawberries. Place in a saucepan with the 100g icing sugar and cook over a low heat until soft to form a compote. Allow to cool.
5. Assemble using the largest of the pavlova rectangles as the base and the smallest as the top. Spread 1/3 of the cream over the rectangle then disperse 1/3 of the berry compote. Repeat the process with the remaining ingredients. Garnish with raspberries.

Created by Sydney Chef

Chef Sean Thomson

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