Berry Good Pavlova

Posted: November 7, 2019 | By: Lisa E

Berry Good Pavlova

Features Pomegranate Fig Balsamic Vinegar and Gingerbread Spice Blend.


6 eggs, separated
1 1/4 cups Caster Sugar (I used raw caster sugar)
2 tsp cornflour
2 tsp Pomegranate Fig Balsamic Vinegar
1 1/4 cup thickened cream
2 tsp Gingerbread Spice Blend
Fresh cream & berries to decorate


Preheat oven to 220/420 degrees.  Line an oven tray with baking paper.

Use an electric mixer to whisk egg whites in a clean dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick and glossy and sugar is dissolved. Rub a little meringue between fingers. If still “gritty” with sugar, continue to whisk until sugar dissolves. Add cornflour, balsamic, and Gingerbread Spice and whisk until just combined. Spoon meringue onto the tray. Smooth sides and top of pavlova. Use a small spatula to forms little peaks around edge of pavlova.

Turn oven down to 120/250 degrees. Bake in oven for 1 1/2 hours or until pavlova is dry to the touch. Turn off oven. Leave pavlova in oven with the door ajar to cool completely. When completely cold, transfer to serving plate or store in an airtight container until required.

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