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Fruit pavlova

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  • 500ml double cream
  • 3 tbsp icing sugar
  • 1 tsp vanilla extract
  • fruit of your choice for decoration
  • Serving
    Serves 7
  • Skill Level
    Not that bad


I have always wanted to make pavlova - so I decided to make portion sized pavlovas - which are less messy when it comes to serving. It really is so simple, and something you can make in advance ready to serve as a dessert whenever needed.
  1. Using an electric whisk, whisk the egg whites until soft peaks form (this will take at least 3 minutes or more )
  2. Add the sugar one teaspoon at a time, continuously whisking on high speed until all the sugar is added, then add the vanilla extract and whisk for a few more minutes. You should have a shiny mixture with soft peaks 
  3. Place mixture into a piping bag and pipe the mixture onto the baking paper in a nest shape (picture of the shape of the nest to follow). Place into the oven at 130 degrees Celsius for 1 hour and 15 mins. Then switch off the oven and leave the door open until the meringues cool
  4. Make the cream by whisking the double cream until JUST starting to thicken, whereby you then add the icing sugar and vanilla extract and whisk a little more (whisking too much forms a butter-like consistency, which we definitely do not want)
  5. Pipe the cream into the cooled meringue nest, then decorate with fruit

It is simple, tasty and looks GREAT! Enjoy :)


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