Blackberry & Raspberry Cream Pavlova

What’s more delicious than fresh, juicy blackberries, heaps of thick whipped cream and crunchy, sugar laced meringue. Not much to be honest. We have this on a Sunday after a roast dinner and it’s a delight every time. Can I tempt you?


4 egg whites

225g caster sugar

1 teaspoon white wine vinegar

1 teaspoon vanilla extract


300ml double cream

150g blackberries

150g raspberries

1 teaspoon vanilla extract


Pre heat oven to 150c / 130C fan

Separate your eggs and whisk the whites with a hand whisk until they go all whippy and thick. Now whisk in your caster sugar bit by bit. You want it to form soft peaks and look all marshmallowy.

Now whisk in your vinegar and teaspoon of vanilla extract.

Dollop your meringue onto a lined baking tray. I dollop it on the size of a dinner plate.

Bake on a low shelf in your oven for 55 minutes. It will start to rise and crisp up perfectly. It’s so satisfying watching this bit. I always feel so chuffed when I see it taking shape! Leave it to cool in the oven, some people leave overnight but I”m far too impatient and take mine out after an hour or so.


Whisk up your double cream with a teaspoon of vanilla extract. Once your meringue is out of the oven and cooled, dollop on the cream in the centre. Add your blackberries and raspberries and serve or chill in the fridge for when you are ready to devour it.