Pavlova is one of my fail-proof summer desserts. It’s perfect with all the lovely seasonal berries and it’s nice and light, making it ideal for long summer evenings and barbecues. I used a mix of mascarpone and Greek yoghurt to make my topping and the results were fab – really creamy but without that occasional claggy feeling you get from cream.
Egg whites whip best at room temperature, so make sure your eggs (or liquid egg whites) are out of the fridge a couple of hours before you need them. I always make the meringue base the night before so it can cool and dry out in the oven – you can do it on the day you need it instead but it does need around 4 hours to dry out in the oven as it cools.
- 4 large free range egg whites
- 225g caster sugar
- 1 tsp corn flour
- 220g mascarpone
- 200g Greek yoghurt (I used 0% Total)
- summer berries – strawberries, raspberries, blueberries, and blackberries
You also need a baking tray lined with baking parchment
- Preheat your oven to 150°c.
- Place your egg whites in a bowl (or a standmixer) and beat on high speed until they are fluffy, airy, and foamy but not too stiff. You’re looking for soft peaks but you don’t want it to be overly stiff.
- Turn the speed of the mixer to medium and slowly add the sugar, one dessert spoon at a time. Keep going until it’s all in there then beat on high speed for 30 seconds. Add the corn flour and beat for another minute on medium-high.
- Look at the mixture – is it forming stiff peaks? You should be able to turn the whole bowl upside down without it falling out or dripping. Keep beating until you can do this but be careful not to overmix it. You should keep checking it every 20 seconds for stiff peaks.
- Spoon the mixture out onto the parchment covered baking sheet and spread into a circle. Hollow out the middle section slightly so it looks like a big nest. This will be where your filling goes.
- Pop the meringue into the oven and immediately turn it down to 140°c. I use an oven thermometer here to ensure it’s perfect.
- Bake for 1 hour and 15 mins until it’s hard to the touch. DO NOT take it out of the oven. Turn the oven off and leave the meringue to cool inside it. It’s best left overnight. If you don’t have overnight, it needs at least four hours left on its own in the oven.
- The next morning, you can either leave it in the oven until you need it or if you are using your oven you can remove it and store it in an airtight container.
- Wash and chop the strawberries and leave to dry on a clean tea towel. Wash the other fruit and leave to dry too.
- Beat the mascarpone and Greek yoghurt together until smooth.
- When you’re not far off serving it (ideally less than an hour) spread the mascarpone/yoghurt mix over the middle of the giant meringue nest and pile the strawberries on top. Place in the fridge for 15 mins.
- When you’re ready to eat, dust lightly with icing sugar if you have some handy (I didn’t when I took the pic above!) and serve!