Three ways with Meringue

clock 20 minutes + 35 minutes bowl Serves 8


  • 1 tsp vanilla essence
  • 3 egg whites
  • 1 1/2 cups caster sugar
  • 1 tsp cornflour
  • 1 tsp malt vinegar
  • 250 ml cream
  • 1 cup strawberries
  • 1/2 cup milk chocolate, grated
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  • 1. Traditional Pavola: Preheat oven to 150C. Lay a sheet of baking paper onto a baking tray. Combine vanilla, egg whites, caster sugar, cornflour and vinegar in a bowl. Beat for 15 mins until thick and glossy. Place the mixture into a heaped pile onto the middle of the tray. Do not spread it out. Place into the oven and bake for 35 mins. Turn the oven off and leave to cool overnight. Whip the cream into soft peaks. Carefully spread over the pavlova. Decorate with berries and Chocolate.

  • 2. Meringue Nests: Make 1 mixture of 'Traditional Pavlova'. On the baking paper draw 8 x 6cm circles. Place meringue mixture into a piping bag and pipe out a nest, covering the bottom of the circles first, then piping the sides. Bake as above. Decorate with whipped cream, lemon curd and toasted coconut.

  • 3. Mixed Berry Ambrosia: Combine 900g berries with 1/2 cup caster sugar. Add 1 cup each of whipped cream, Greek yoghurt and marshmallows cut into pieces. Fold through 2 cups of meringue nests broken into pieces. Serve in glasses, topped with extra fresh berries.

  • Tip: Meringues and pavlova will last for a month kept in an airtight container.

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