- Feel Good
- 22nd Jul 2026
- 0
- 0 minute
Summer berry pavlova
Serves: 6-8
Time: 2 hours
INGREDIENTS
For the Meringue:
4 large free-range egg whites
225g caster sugar
2 tbsp icing sugar
1/2 tsp crushed pink peppercorns
1 tbsp dried edible rose petals
A few drops red food colouring (gel works best)
For the topping & assembly:
300ml double cream, whipped
200g Cornish Dairy Co Cornish Clotted Cream
250g Strawberries, hulled and sliced
150g raspberries
3 ripe apricots, slkiced
A few springs fresh mint, roughly chopped
Edible flowers to garnish (for example nasturtium, calendula or borage)
METHOD
Preheat oven to 120C fan (140C conventional). Line a large baking tray with parchment.
Whisk the egg whites in a clean bowl until they form stiff peaks. Gradually add the caster sugar, a tablespoon at a time, whisking well after each addition until the meringue is glossy and holds stiff peaks.
Sift in the icing sugar, then gently fold it in with a spatula, along the pink peppercorns and rose petals. Ripple in red food colouring using a skewer or knife – don’t overmix. Spread the meringue onto your tray in a rough rectangle or rustic shape.
Bake for 1.5 hours, then turn off the oven and allow to cool inside with the door slightly ajar.
Prepare the fruit. Toss the sliced strawberries, raspberries, and apricots in a bowl with a handful of chopped mint.
Break the meringue into large shards or wedges. Assemble on a serving board or platter, spread each meringue piece with whipped double cream, top with fruit, and finish with a generous spoonful of clotted cream. Scatter edible flowers on top.
Recipe credit: Cornish Dairy
Beth Williams
Head of Digital
Beth is our Head of Digital and can be credited with how everything at HLN ‘looks’ – from the website to our social media and twice-weekly emails. She’s also the super organised one in the team and keeps us all on-track. A born and bred scouser, Beth moved to Newcastle…
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