Berry pavlova

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 8

Time to make: 1 hr 30 mins

Ingredients

More weights & measures

3 large eggs

175g (¾ cup) castor sugar

1 teaspoon cornflourcornstarchX

1 teaspoon white wine vinegar

few drops vanilla essence

Filling

225g strawberries

1 cup frozen blackcurrants

3 cups low fat fruit yoghurt

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Instructions

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1 Preheat oven to 130ºC. Line a baking tray with grease-proof paper.

2 Place egg whites in a large glass bowl and leave to come to room temperature. Whisk on a low speed. Gradually increase speed until frothy. Continue whisking until whites are stiff and form peaks.

3 Whisk in a third of the sugar at a time. Make sure it is well mixed before adding more.

4 Use a metal spoon to fold in cornflour, vinegar and vanilla essence. Spoon meringue onto prepared baking tray. Shape into a 23cm round, making a hollow in the centre.

5 Bake for 1 1/4 to 1 1/2 hours, until meringue is firm and crisp on the outside. Cool thoroughly before removing greaseproof paper. Cool before filling. For the filling, slice strawberries. In a bowl, mix blackcurrants with yoghurt. Spoon into centre of meringue. Add strawberries and chill for 20 minutes. Serve decorated with fresh mint.

Variations

Mini meringues (for bite-sized meringues): Pipe 30 swirls and bake at 130ºC for 35-40 minutes. Cool completely, then drizzle with a little melted chocolate (about 75g for this quantity).
Sandwich meringues: Fill a piping bag with meringue mixture. Pipe 12 meringue swirls on a baking tray lined with greaseproof paper, leaving space between them. Bake in oven at 130ºC for 45 minutes to 1 hour. Serve as single meringues or sandwich together with 150g reduced fat cream cheese mixed with 2 tablespoons honey or 150g Greek yoghurt with added honey. Sprinkle with a little cocoa before serving.

Make it gluten free:
Check cornflour and yoghurt are gluten free

HFG tip

See Step-by-step: Meringue for handy tips to ensure perfect meringues every time.

Sugar alert!
For our desserts we normally set a limit on free sugars. But pavlova and meringue are always going to be higher in free sugars; there’s no way around it. So keep in mind and save these for a special occasion.

Nutrition Info (per serve)

Calories 201 cal

Kilojoules 840 kJ

Protein 6 g

Total fat 2 g

Saturated fat 1 g

Carbohydrates 40 g

Sugar 40 g

Dietary fibre 1 g

Sodium 70 mg

Calcium 150 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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