Pavlova - unlive, cookery school

This is a delicious pudding from Australia, which is very difficult to make if you don't have the right recipe but dead easy if you do! Served with sharp fruits to counteract the sweetness of the meringue, it is truly one of the greats. Of course, this can be made with just one kind of fruit – for instance, strawberries. In the winter, sliced bananas and chopped preserved ginger, or slices of fresh mango with passion fruit are good. 

Serves 6

This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith’s Complete Illustrated Cookery Course and has appeared in Sainsbury's Magazine (July 1993).

Pavlova - unlive, cookery school
 3 large fresh egg whites
 6 oz (175 g) caster sugar
For the topping:
 10 fl oz (275 ml) whipping or double cream, whipped
 12 oz (350 g) prepared mixed soft fruits, such as raspberries, strawberries and redcurrants
 a little icing sugar
 Pre-heat the oven to gas mark 2, 300°F (150°C) .

You will also need a lightly oiled baking sheet, lined with silicone paper (baking parchment), which peels off very easily.


Place the egg whites in a large clean bowl and have the sugar measured and ready. Now whisk the egg whites until they form soft peaks and you can turn the bowl upside down without them sliding out (it's very important, though, not to over-whisk the egg whites because, if you do, they will start to collapse).

When they're ready, start to whisk in the sugar, approximately 1 oz (25 g) at a time, whisking after each addition until all the sugar is in. Now take a metal tablespoon and spoon the meringue mixture on to the prepared baking sheet, forming a circle about 8 inches (20 cm) in diameter.

Then spoon round blobs next to each other so that they join up to form a circle all around the edge. Now, using the tip of a skewer, make little swirls in the meringue all round the edge, lifting the skewer up sharply each time to leave tiny peaks. Now place the baking sheet in the oven, then immediately turn down the heat to gas mark 1, 275°F (140°C) and leave it to cook for 1 hour.

Then turn the heat right off but leave the Pavlova inside the oven until it's completely cold. I always find it's best to make a Pavlova in the evening and leave it in the turned-off oven overnight to dry out. It's my belief that the secret of successful meringues of any sort is to let them dry out completely, which is what this method does perfectly. To serve the Pavlova, lift it from the baking sheet, peel off the paper and place it on a serving dish. Then just before serving, spread the whipped cream on top, arrange the fruit on top of the cream and dust with a little sifted icing sugar. Serve cut into wedges.

Print Page