We love the Festive Season and everything that goes with it. But one of the our favourite parts is definitively the festive season pass to indulge in gorgeous desserts. Wow your guest’s this year with this gorgeous (yet so simple) Berry Pavlova.



  • 4 eggs whites (at room temperature)
  • Pinch of salt
  • 250g castor sugar
  • 2 tsp of cornflour (sifted)
  • 1 tsp white wine vinegar

Raspberry Coulis

  • 125g fresh raspberries
  • Juice 1/2 lemon
  • 1/4 cup castor sugar
  • 1/2 tsp of brandy (optional)


  • 300ml fresh cream – whipped
  • 1 x pomegranate
  • Raspberries, cherries and strawberries to decorate
  • Bunch of holly or fresh mint


Making the Meringue

Preheat oven to 120C. Line a baking tray with baking paper. Use a round baking tin to draw a large circle (22cm) then draw another circle inside it approximately 13cm wide.

Beat egg whites and salt until soft peaks form. (TIP: make sure the egg whites are at room temperature) Beat in sugar, a small amount at time until meringue is stiff and shiny.  Sprinkle over sifted cornflour, vinegar and fold in lightly. You should be able to up end the bowl at this stage with no fear of anything coming out.

Grab a dessert spoon and scoop a dollop of meringue. Place this dollop between the outside and inside line. Repeat until a ring of meringue is complete. Create a second layer of meringue on top of the first until second ring is complete. Flatten the top by smoothing the meringue.

Place meringue in oven for 2 hours at 120C. When the 2 hours is up, turn off the oven and leave the meringue in the oven until completely cool. This is very important as there will be less risk of the meringue cracking and collapsing.

Raspberry Coulis

Blend fresh raspberries, lemon juice and sugar together until sugar has completely dissolved. Set aside until required.

When the meringue is completely cooled, spread with whipped cream, drizzle on raspberry coulis then decorate with cherries, pomegranates, strawberries, raspberries and holly or mint.

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