Crispy on the outside, gooey and chewy in the middle, capped with cream and fruit (then demolished in moments), pavlova is a queen among puddings. Want to make the perfect pav? We’ll show you how.
A pavlova is essentially meringue, with a magic combination of whipped cream and fruit on top. It’s the perfect dish to experiment with – we love strawberries and melted chocolate; tropical fruit and honey; or seasonal stone fruit and toasted hazelnuts. But the sky’s the limit!
Making your own meringue is also easier than you might think, and totally worth it. If you’re struggling to whip them up, get Cupcake Jemma’s top tips.
Meanwhile, here are five pavlova recipes that we can’t get enough of this summer.
This is the perfect pud for those special summer occasions. Homemade meringues are sandwiched with raspberries, zingy lemon curd, fresh mint, toasted almonds and pillows of whipped cream – this pav is a proper party in your mouth.
Piled high with pineapple, banana, passion fruit and tamarillos, this is a flavour sensation! Layer your meringue with softly whipped cream, fruit and a drizzle of honey for a dessert that’s perfect for barbecue season. If you can't get hold of tamarillos, use kiwi fruit instead.
Elevate the classic British summer combo of strawberries and cream with marshmallowy meringue, juicy raspberries and fresh mint. All you need now is an English garden mocktail to wash it all down. This is a real crowd-pleaser for a summer gathering.
Rhubarb and strawberry are a classic pairing, with tart rhubarb balancing beautifully with strawberry’s juicy sweetness. Make a compote with these seasonal friends, then spoon it onto mini meringues with whipped cream and a shaving of white chocolate – dreamy!
Whether you’re using shop-bought meringues or making your own, this recipe is all about the topping: sweet, macerated strawberries, vanilla cream, melted chocolate and orange zest – this is a decadent combo we absolutely love.
And if your pavlova doesn’t quite go to plan, use up all those beautiful ingredients in an Eton Mess. In this recipe, Jamie lightens things up with a 50/50 mix of cream and yoghurt. Utterly delicious and oh-so easy.
Leftover meringue? Crumble the rest into this quick, yet super elegant Berry meringue ripple.
