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Billington’s Summer Pavlova

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3 stars based on 2 ratings

Bring the fresh taste of summer to your table with this delicious and vibrant summer pavlova. The flavour from Billington’s golden sugars will lift this dessert from the ordinary to a real showstopper.

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:easy

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Ingredients

For the meringue

  • 4 4 Egg white(s) (free range) medium, at room temperature
  • 200g 7⅛ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • pinch pinch Salt
  • 2tsp 2tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract

For the topping

  • 75g 2¾ oz White chocolate
  • 400g 14⅛ oz Double cream
  • 2tsp 2tsp Vanilla bean paste (we use Nielsen-Massey) Vanilla bean paste
  • 2tbsp 2tbsp Unrefined golden icing sugar (we use Billington's)
  • 1 1 Mango
  • 1 1 Pomegranate
  • 1 1 Passion fruit(s)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 160°C (140°C fan/gas mark 3)

  2. Classic mode Step 2

    Line a baking sheet with parchment paper and draw a large 23cm circle around a plate onto the paper. Turn the parchment over and stick the paper to the tray with a little meringue mix (once it’s ready) at each corner.

  3. Classic mode Step 3

    In a clean dry metal mixing bowl, or in a stand mixer, whisk the egg whites with a pinch of salt until it reaches a stiff peak consistency.

    Ingredients for this step

    • 4 4 Egg white(s) (free range) medium, at room temperature
  4. Classic mode Step 4

    Once the egg is stiff, add the golden caster sugar, thoroughly whisking on high speed each time. Continue adding all of the sugar until you have a lovely stiff glossy meringue mixture. Finally at the end whisk in the vanilla extract.

    Ingredients for this step

  5. Classic mode Step 5

    Turn the meringue mix onto the tray and with a spoon, push the meringue out to fill the circle. Make a small well in the middle so that you can fill it with cream and fruit once it’s baked.

     

  6. Classic mode Step 6

    Pop into the oven and bake for 1 hour 30 minutes then turn off the heat and leave the meringue to sit in the oven until it is completely cool.

  7. Classic mode Step 7

    If you want to fill your pavlova a few hours in advance of eating it, melt approx 75 grams of white chocolate and paint it over the meringue to create a thin chocolaty barrier between the cream and meringue. This will prevent the meringue getting soggy and wet from the cream and fruit and keep it crisper for longer.

    Ingredients for this step

    • 75g 2¾ oz White chocolate
  8. Classic mode Step 8

    To create the topping,  whisk together the cream, vanilla bean paste and golden icing sugar until the double cream can hold its shape. Careful not to over whip or it will become grainy.

    Ingredients for this step

    • 400g 14⅛ oz Double cream
    • 2tsp 2tsp Vanilla bean paste (we use Nielsen-Massey) Vanilla bean paste
    • 2tbsp 2tbsp Unrefined golden icing sugar (we use Billington's)
  9. Classic mode Step 9

    Finally top your pavlova with your chosen fruit and serve.

    Ingredients for this step

    • 1 1 Passion fruit(s)
    • 1 1 Pomegranate
    • 1 1 Mango