Waitrose and Partners
Mixed berry & lemon pavlova with strawberries, blackberries, blueberries and raspberries, lemon cream and Greek yogurt

Mixed berry & lemon pavlova

This pillowy pavlova is a glorious celebration of summer berries. We've used raspberries, blueberries, blackberries and strawberries, but you can use whatever combination you have. 

4 out of 5 stars(1) Rate this recipe
  • Serves6
  • CourseDessert
  • Prepare20 mins
  • Cook1 hr
  • Total time1 hr 20 mins
  • Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 4 large free range egg whites
  • ¼ tsp cream of tartar
  • 300g caster sugar
  • 2 tsp cornflour
  • 1 tsp white wine vinegar
  • 300g Greek yogurt
  • 0.2 x325g jar lemon curd
  • 100g raspberries
  • 150g blueberries
  • 150g strawberries, larger ones thickly sliced
  • 100g blackberries


  1. Preheat the oven to 140°C, gas mark 1. Draw a 22cm circle on a piece of baking parchment and use to line a baking sheet. Whisk the egg whites in a bowl with the cream of tartar, until forming soft peaks. Slowly add the sugar, spoon by spoon, continuing to whisk until the meringue is glossy and thick. Fold in the cornflour and the vinegar.

  2. Pile onto the baking sheet in a circle, using a palette knife to smooth the top and sides. Bake for 1 hour until crisp on top. Leave to cool slightly before carefully inverting onto a serving plate. Cool completely before removing the parchment.

  3. Gently fold the yogurt and curd together to give a marbled effect. Pile onto the pavlova then scatter with the berries.


Typical values per serving when made using specific products in recipe


1,770kJ/ 420kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating