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    Mulled berry pavlova

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    Mulled berry pavlova

    • Preparation time: 35 minutes, plus cooling
    • Cooking time: 2 hours 15 minutes, plus cooling

    Serves: 8 - 10


    150g Clarence Court Simply Egg White
    1 tsp cream of tartar
    1/2 tsp lemon juice
    250g caster sugar
    150g whipping cream
    150g full fat Greek strained yogurt

    Mulled berries
    400g frozen mixed berries
    1 orange, pared zest and juice
    1 small cinnamon stick
    2 cloves
    1 tsp vanilla bean paste
    2 tbsp caster sugar


    1. Preheat the oven to 150 ̊C, gas mark 2. Mark a 20cm circle on a large sheet of baking parchment, then turn over and place on a large baking tray. Put the egg white in a bowl with a pinch of salt and, using electric beaters, beat on medium-low speed until foamy. Add the cream of tartar and lemon juice, then beat to stiff peaks.

    2. Gradually add the sugar, beating continuously, for another 6-8 minutes, until you have a thick glossy meringue. Pile onto the parchment, shaping it within the 20cm circle. Smooth the top, leaving a slight indent, and use a spatula to shape the sides. Put in the oven, lower the temperature to 130 ̊C, gas mark 1, and bake for 2 hours until crisp. Set the oven door ajar and leave the meringue to cool completely.

    3. For the mulled berries, put the frozen berries in a saucepan over a medium heat. As soon as they have fully defrosted, put them in a sieve placed over a jug. Set the berries aside and return the juices to the pan with the orange zest and juice,cinnamon, cloves, vanilla and sugar. Simmer to a thick, syrupy liquid (about 5 minutes). Discard the whole spices and add the berries, simmering for a final minute; set aside to cool.

    4 Whisk the cream and yogurt to soft peaks and spoon over the top of the cooled pavlova. Top with the mulled berries and serve immediately.

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    Cook’s tip

    Cream of tartar and lemon juice help to stabilise the egg white and give the pavlova its wonderful soft and marshmallowy centre.


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