Soph’s making a pavlova today, which apparently it a meringue nest filled with cream and fruit, although her’s will be using half-fat creme-fraiche and non-fat Greek yogurt rather than cream!

It all starts with the meringue:

  • 4 egg whites
  • 250g caster sugar
  • 1 tsp cornflour
  • 1 tsp vanilla extract
  • 1 tsp white wine vinegar

The sugar and egg whites get whisked in the mixer until they form stiff peaks. Then the cornflour, vanilla & vinegar get whisked in.

Stiff Peaks

The nest is made on parchment paper on a baking tray. Soph drew around one of our plates to make a guide circle on the paper, and stuck the paper to the baking tray using some of the meringue mix.

Stuck to tray

The nest should have raised sides to keep the fruit & cream mix inside.


Then it’s into the oven at a low 130c fan for 1 hour, then cooling in the oven.

Cooked MeringueThen top with fruit and cream substitutes…


One thought on “Pavlova

  1. This tempts me to make a meringue – haven’t made one for ages. I used to put vinegar in but white wine vinegar sounds a better bet. Good idea to use creme-fraiche and non-fat yoghurt instead of double cream.


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