Method
Step 1:
Preheat the oven to 140ºC (120°C fan, gas mark 1). Line 2 baking sheets with baking parchment and draw a 20cm/8in diameter circle onto one and a 15cm 6in circle on the other.
Step 2:
Whisk the egg whites until they form stiff peaks. Slowly whisk in the caster sugar until the mixture is thick and glossy. Fold in the cornflour, lemon juice and zest.
Step 3:
Spoon the meringue onto the circles on the baking parchment.
Step 4:
Bake in the oven and cook for 1 hour until crisp on the outside and dry underneath. Turn off the oven and leave the meringue in the oven to cool completely or leave overnight
Step 5:
Once cool, gently peel off the baking parchment. The meringue can be stored in an airtight container for up to 1-2 days. It can also be frozen for up to 1 month.
Step 6:
To assemble the pavlova top each meringue with cream and fruit and serve.
Ingredients
For the meringue
- 5 Egg white(s) (free range)
- 275g White caster sugar (we like silver spoon)
- 1 tsp Cornflour
- 1 tsp Juice of one whole lemon
- 1 tsp Lemon zest
For the topping
- 350ml Double cream
- 1 tbsp Icing sugar
- 300g Strawberries (hulled, halved)
- 200g Redcurrants (stalks removed)
- 100g Raspberries
Recipe Reviews
I loved making this it’s so easy and so delicious
Loved this recepie so easy and tastes fantastic and looks so professional
This is the best pavlova i have ever made so easy to make and looks so professional. I loved this so much it is fantastic.
Loved this recepie so easy and tastes fantastic and looks so professional
I have never made a pavlova before and my family LOVED it! It came out very professional looking too! I used whipping cream instead of double cream and piped the cream on... Will definitely be making again!
This is so easy to make and you can use any summer fruit.I tried making it with double cream and cream cheese with 1 table spoons of icing sugar and vanilla-yum yum.
Ingredients
For the meringue
- 5 Egg white(s) (free range)
- 275g White caster sugar (we like silver spoon)
- 1 tsp Cornflour
- 1 tsp Juice of one whole lemon
- 1 tsp Lemon zest
For the topping
- 350ml Double cream
- 1 tbsp Icing sugar
- 300g Strawberries (hulled, halved)
- 200g Redcurrants (stalks removed)
- 100g Raspberries