Tala’s Summer Pavlova

Tala’s Summer Pavlova
Tala’s Summer Pavlova
250g of Egg Whites (Approximately 6 eggs.)
500g of Caster Sugar
500ml of Double Cream
Your favourite summer fruit. For this recipe we used passion fruits, blueberries, strawberries and raspberries.
1. Pre-heat your oven to 135 degrees (115 degrees fan,) line three baking sheets with baking paper and using the bottom of a cake tin draw a circle on each sheet (We used the bottom of an 12 inch cake tin.) - This will ensure you have beautifully shaped meringues.
2. Separate your eggs and beat together the egg whites until they form stiff peaks. We advise that you do this with an electric whisk - it could take you days if you are using a standard whisk.

3. Once your egg whites have reached stiff peaks gradually add the caster sugar, a couple tablespoons at a time, beating the egg mixture for a minute or two before adding more sugar. Once all the sugar has been added continue to beat on a high setting for 3 - 5 minutes.

4. To check if the meringue mixture is ready rub a little between your fingers, if you can feel grains of sugar the sugar has not been incorporated fully therefore the mixture is not ready. Keep beating until you can no longer feel grains of sugar.
5. Fit a piping bag with a nozzle and add a little of the beaten meringue mixture to the bag. Take the three baking sheets and pipe along the outside of the drawn circles, this will be your guideline and will ensure you have a beautiful and perfectly shaped meringue. Once you have piped the circle outline fill in the rest using a small spatula, diving the mixture evenly and building a smooth and level meringue.

6. Place in the oven and bake for one hour. Once cooked the meringues should sound hollow when gently tapped, leave to cool completely before removing from the baking sheets.

7. Whisk the double cream until thick and can hold its own shape - keep an eye on your cream as it is very easy to over whip double cream.

8. Now time to build your pavlova. Place one of the meringues on a cake stand or display plate cover the meringue with a thick even layer of cream, a light sprinkling of fruit, top with the second meringue, add more cream and fruit then place the final layer of meringue on top.

9. Add your final even layer of cream and decorate with the remaining fruits. You can add extra decorations and flavours to your meringue, chocolate sprinkles, chocolate drizzle, fresh mint, sugar work anything you want it’s your meringue so make it perfect to your tastes.

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