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Fresh Berry Pavlova

My friend Maggie ADORES pavlova. I also ADORE pavlova. So when she asked me make one and photograph it for Eat Boutique, I was all over it. Light as air, crunchy, creamy, slightly sweet and ethereal. Cram it all in your mouth and you will not want to wake up from this dream of a dessert. A great way to get your daily allowance of fresh fruit…and whipped cream too.

Meringue, topped with whipped cream and fresh summer berries. It’s a beautiful, elegant dessert that serves a large crowd.

Whip up the egg whites till soft peaks form, combine cornstarch & sugar in a separate bowl and slowly add to the egg whites.

Add vanilla and keep beating till you get a lovely stiff glossy meringue.

Make individual nests, or one large pan.
All components can be made & prepped ahead of time and assembled just before serving.

My friend Jill flexing her biceps. She made individual servings to bring to a dinner party.

Add whipped cream and top with fresh berries. I tossed them first in a bit of our homemade maple syrup.

You have to make this at least 10 times this summer…it’s THAT good and THAT easy. Use any fresh fruit you wish.

This is sooooooo good, that I had seconds…

…and thirds.

Okay, so I snuck in a fourth too.








  • kevin Hewitt Photography Inc. - I clicked like but it’s more like LOVE!!!
    This is so good and good for you with the berries:))ReplyCancel

  • Sudarat - I’ve cast my vote. What a shame I didn’t know you needed lemon mrtlye powder. I have plenty as I love to cook with it. I use it with chicken but it’s excellent with fish. I would have been happy to post you some. If you’d still like some, send me an email and I’ll put a few sachets in the post for you. You’ve done Australia proud Kristy, it’s been a great series and I’ve really enjoyed seeing what you’ve done. You have a great blog with a unique concept and I really enjoy your posts there’s always something new to discover xxReplyCancel

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