A delicious Summer Pavlova that’s as easy to make as it is to enjoy. Perfect for long lunches, garden parties, or any sweet little moment in between.



Crispy on the outside, marshmallowy in the middle, and topped with fresh summer fruit—this pavlova is simple, elegant, and always a crowd-pleaser. Who else loves a no-fuss dessert that looks this lovely?


This effortless pavlova is all about light textures, fresh flavours, and making memories around the table.

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Prep time: 15-20 mins
Cook time: 3.5 hours
Serves 8-10

SUMMER PAVLOVA

Ingredients
6 large egg whites
300g caster sugar
2 tsp cornflour
1 1/2 tsp white wine vinegar

Filling
300ml double cream
1 tbsp icing sugar
1 tsp vanilla extract
150g lemon curd
50g flaked almonds
200g strawberries
100g blueberries

Method
Preheat oven to 130C / 110C fan. 
Separate the eggs, whisk the whites in a free-standing electric mixer until they form soft peaks then, slowly add the sugar 1 tbsp at a time, until thick and glossy. (rub a bit of mixture between thumb and forefinger, if feels smooth, good to go!

Draw an 8 inch circle onto a piece of baking paper, gently spread the meringue to the tray.

Bake for 1 1/2 hours then turn heat off, leave in the oven, for at least 2 hours.