Fresh Fruit Pavlova

  • 10 Portions

    Egg Whites 1

    Caster Sugar 75g

    Cornflour pinch

    Vanilla Extract pinch

    Vinegar pinch

    Double Cream 50ml

    Fresh Fruit To serve


  • 50 Portions

    Egg Whites 6

    Caster Sugar 375g

    Cornflour 1.5 tsp

    Vanilla Extract 1.5 tsp

    Vinegar 1.5 tsp

    Double Cream 250ml

    Fresh Fruit To serve


  • 100 Portions

    Egg Whites 12

    Caster Sugar 750g

    Cornflour 3 tsp

    Vanilla Extract 3 tsp

    Vinegar 3 tsp

    Double Cream 500ml

    Fresh Fruit To serve


  1. Separate egg yolks from the whites carefully
  2. In a planetary mixer with the balloon whisk attached whisk the egg whites until stiff peaks  are formed
  3. Add the sugar one tablespoon at a time until smooth and glossy
  4. Add the cornflour, vinegar and vanilla and mix well
  5. Line two gastronorm with parchment paper (use a little of the mixture underneath to stop it sliding around)
  6. Spread the mixture evenly across the two trays leaving the edges higher than the middle to create a little well
  7. Cook in the oven at 150 ˚C for one hour
  8. Turn off the oven and leave the door shut overnight to allow to dry out
  9. Whip the cream until dropping consistency
  10. Spread the cream on top of the cooked meringue
  11. Decorate generously with fresh fruit
Key Points
  • This recipe must be started the day before it is on the menu.

Milk, Eggs