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Mum's pavlova

Mum's pavlova

By Lisa FaulknerPublished on 24 March 2023Celebrity MasterChef winner and friend of Ocado Lisa Faulkner, shares her mum's recipe for pavlova. Give it a personal twist by piling your family’s favourite seasonal fruits on top of the meringue. Looking for more Lisa Faulkner recipes? Look no further.
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Time and servings

1 hr 45 minsTotal time
6Servings
5 minsPrep time
1 hr 40 minsCooking time

Ingredients

  • 1 tsp of vinegar
  • 300 ml of fresh double cream
  • 250 g of fresh strawberries, sliced
  • 400 g of frozen raspberries, mixed with 2 tbsp caster sugar then left to defrost (optional)
  • 3 egg whites
  • 1 pinch of salt
  • 250 g of caster sugar, plus extra for the raspberries
  • 1 tsp of vanilla extract
  • 250 g of fresh raspberries (optional)

Method

  • Step 1

    Draw a 23cm/9 inch circle on non-stick paper and place it on a baking sheet and preheat the oven to 140°C/120°C fan/gas mark 1.

  • Step 2

    Whisk the egg whites with the salt until stiff, then gradually add in the sugar. Keep whisking until you form stiff peaks (Mum used to check they were stiff enough by holding the bowl upside down. If they don’t move, they’re ready). Then, fold in the vanilla flavouring and vinegar.

  • Step 3

    Spread the meringue mixture over the circle on the non-stick paper and bake for an hour, until firm.

  • Step 4

    Turn the oven off and leave the meringue in there for another ½ hr. This was Mum’s trick – which I always do – and I believe it’s the key to a perfect meringue.

  • Step 5

    Remove from the oven and leave to cool before peeling away the paper with care! Place the meringue on a serving plate.

  • Step 6

    Whip the cream until stiff, then pile on top of the meringue and decorate with the fruit. I strain the defrosted raspberries, put them in the centre, then arrange the fresh fruit on and around the top.