Mixed berry Easter pavlova

We love a good pudding, and this mixed berry Easter pavlova fits the bill perfectly! Served with a whole heap of mini chocolate eggs - divine!

Ever fancied making the perfect Easter pavlova? Read on...

We love a good pudding, and this mixed berry Easter pavlova fits the bill perfectly! Crispy meringue that's soft and chewy in the middle, paired with a whole heap of yummy berries and mini chocolate eggs - divine! Take a look at the recipe from BerryWorld here, and perfect your own ahead of Easter.
Top tip: Make sure the bowl and whisk you use for the egg whites are very clean. If there’s any residual grease or oil on them it will inhibit the volume of the meringue.

Take a look here if you're looking for more Easter treats!

 

Ingredients

  • 4 large free-range egg whites
  • 200 g caster sugar, plus 1 tsp marinating
  • 1 tsp cornflour
  • 500 ml double cream
  • 1 tbsp icing sugar (plus extra for dusting)
  • 125 g BerryWorld Strawberries
  • 125 g BerryWorld Blueberries
  • 125 g BerryWorld Raspberries
  • 2 tsp lemon curd
  • mini chocolate eggs (to garnish)

Instructions

1
Preheat the oven to 130°C/Gas Mark ½. 
2
Using an electric whisk, whip the egg whites until they become stiff. Gradually add spoonfuls of sugar, whisking well in between each spoonful, until all the sugar is combined, and the whites are stiff and glossy. Spoon the meringue onto a baking sheet lined with silicone paper and spread into a circle. Build up the sides of the pavlova so when cooked, there will be a well in the centre for the cream. Place on the middle shelf of the oven for 1 hour. 
3
To prepare the fruit, slice the strawberries and combine them in a bowl with the other berries and 1 tsp caster sugar and set aside or marinate. 
4
After 1 hour, turn off the oven and leave the meringue in to cool. It should be crisp and slightly golden, but it will still be soft in the middle. When it’s cool, carefully slide off the paper onto a serving plate. 
5
Beat the cream to soft peaks and spread in the middle of the pavlova. Drip and drizzle the lemon curd over, top with the berries, then give it a final dusting of icing sugar and serve. 

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