Hazelnut Mixed Berry Pavlova

Difficulty: Beginner Prep Time 45 min Cook Time 60 min Total Time 1 hr 45 mins
Cooking Temp: 120  °C Servings: 8
Best Season: Suitable throughout the year



Cream Filling:

Mixed Berry Sauce:


To Make The Pavlova:

  1. Draw a 23cm circle on 2 pieces of baking paper and line baking trays. Preheat oven 120C/250F.

  2. Beat the egg whites until soft peaks form. Gradually add the sugar, beating well between additions until sugar dissolves and the mixture is thick and glossy.

  3. Beat in vinegar, sifted cornflour and essence until combined. 

  4. Gently fold in the crushed hazelnuts.

  5. Divide the meringue between the prepared trays and spread to the edge of the circles giving it a wavy sea texture (do not flatten).

  6. Bake for 50 - 60 minutes until firm to touch. Turn off oven and leave inside to cool completely.

To Make The Berry Sauce:

  1. Place the frozen berries in a small saucepan.

  2. Bring to boil, at the same time crushing them with a fork until they soften.

  3. Add the sugar, lemon zest and water and cook until thickened.

  4. Remove from heat and stir in the cornflour.

  5. Pass through a strainer to remove the seeds and leave to cool completely.

To Assemble The Pavlova:

  1. Place one meringue disk on a serving plate.

  2. Spoon half the whipped cream on top and evenly spread to the edges.

  3. Place sliced strawberries on top (see note) and cover with the second meringue disk.

  4. Top with remaining cream and refrigerate for 30 minutes, giving a chance for the cream to stiffen before adding the fruit and drizzling with berry sauce.


Pavlova can also be made as a single meringue instead of two separate ones (it will be thicker and higher). When you spoon it onto the baking paper make it a bit hallow in the middle so you can fill it up with whipped cream when it is ready.

Place sliced strawberries on a paper towel to remove excess moisture before placing on top of whipped cream to avoid leakage from the strawberries onto the cream.