Pavlova, Chantilly cream and berries

September 4, 2017
Pavlova, Chantilly cream and berries

Everyone loves a good pavlova!

Recipe and styling by Kim Cox

Photograph by Bruce Tuck

Pavlova, Chantilly cream and berries

Serves: 6
Cooking Time: 1 hr



  • 8 egg whites
  • pinch salt
  • 450g castor sugar

  • 500ml (2 cups) fresh cream
  • 50g icing sugar
  • 100g strawberries
  • 50g blueberries
  • 50g raspberries
  • 100g gooseberries
  • melted dark chocolate, to drizzle



For the meringue, preheat the oven to 100˚C. Line 2 baking tins with baking paper. Place the egg whites and a pinch salt in the bowl of a stand mixer with a whisk attachment (the bowl must be scrupulously clean and dry or the whites won’t reach full volume). Whisk at a low speed, 1 minute, then increase the speed to medium and continue whisking, a further 2 – 3 minutes or until the egg whites form stiff peaks. If you lift the whisk attachment out of the bowl, the mixture should be fluffy and cling to the attachment, while the peaks remain stiff and appear moist. This will take longer if doing it by hand or using a handheld electric mixer. Continue whisking, while gradually adding the castor sugar, a tablespoonful at a time, until the mixture becomes stiff and glossy, 5 – 10 minutes.


Using a large, metal spoon, shape the meringue into 4 flat discs on the prepared baking trays. Bake the discs, 30 – 40 minutes or until the meringues are pale and dry. Switch off the oven and allow the meringues to cool in the oven with the door slightly ajar.


For the Chantilly cream, whisk the fresh cream until soft peak stage and gradually add the icing sugar, whisking continuously.


To assemble, sandwich a Chantilly cream layer, followed by mixed fresh berries between 2 meringue discs, starting with one of the meringues as the base and repeating these layers. Lastly, drizzle the melted chocolate over the Pavlova and serve.

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