A big, pillowy cloud of meringue, crisp at the edge and marshmallow-y in the centre, topped with whipped cream and berries, this is THE dessert of summer!

20 min
1 hour 30 min


  1. 3/4 cup (180ml) egg whites (approx 6)
  2. 1/4 cup (60ml) cold water
  3. 2 cups (440g) caster sugar
  4. 1 tsp Queen Organic Vanilla Bean Paste
  5. 2 tsp white vinegar
  6. 2 heaped tbsp cornflour
To Serve
  1. 250ml whipping cream
  2. 1/4 cup (40g) icing sugar, sifted
  3. 1 tsp Queen Vanilla Bean Paste
  4. 250g fresh blueberries, to serve
  5. 250g fresh raspberries, to serve


  1. Step 1

    Preheat oven to 120C (fan forced) and line a baking tray with baking paper. Beat the egg whites until stiff peaks form then add the caster sugar gradually. Add vinegar, vanilla and cold water, mix them through the fold in the cornflour. Bake for 1 hour and 30 minutes. When the pavlova is cooked, open the oven door a little and leave it to cool completely in the oven

  2. Step 2

    Once meringue is cool, combine cream, icing sugar and Vanilla bean paste and beat until soft peaks form. Add to top of meringue and finish with fresh berries.

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