Waitrose and Partners
Raspberry & nectarine sheet pavlova

Raspberry & nectarine sheet pavlova

Add a grown-up edge to summer fruit with a splash of orange liqueur, then tumble onto a simple meringue base for a showstopping centrepiece. 

5 out of 5 stars(4) Rate this recipe
Gluten freeVegetarian
  • Serves8
  • CourseDessert
  • Prepare40 mins
  • Cook1 hr 30 mins
  • Total time2 hrs 10 mins
  • Pluscooling


  • 2 x 150g Waitrose Raspberries
  • 7 tbsp icing sugar
  • 3 Waitrose Yellow Flesh Nectarines, stoned and sliced
  • 3 tbsp Cointreau
  • 1 orange (scrubbed), zest
  • 300ml pot double cream
  • 200ml pot half fat crème fraîche
  • 1 handful mint leaves, to serve


  • 4 egg whites
  • 225g caster sugar
  • 2 tsp cornflour
  • 1 tsp white wine vinegar or cider vinegar


  1. Preheat the oven to 150ºC, gas mark 2. Line a baking tray (at least 25cm x 35cm) with baking parchment. For the meringue, whisk the egg whites in a large bowl until they form stiiff peaks. Gradually add the sugar, a spoonful at a time, whisking after each addition, until stiff and glossy. Whisk in the cornflour and vinegar to combine.

  2. Spoon the meringue onto the prepared baking tray and spread out to a rectangle (about 24cm x 30cm), lightly swirling the surface and making the sides a little higher. Put in the oven and immediately reduce the temperature to 120ºC, gas mark ½. Bake for 1 hour 30 minutes. Turn off the oven and leave the meringue inside to cool completely (at least 2 hours, or overnight).

  3. Meanwhile, put 100g raspberries in a small pan with 1 tbsp icing sugar. Cook gently for about 5 minutes until the raspberries have mostly broken down. Whizz to a purée with a stick blender (or in a jug blender), then press through a sieve into a bowl; discard the seeds. Set aside to cool, then chill until needed.

  4. Put the nectarines in a large bowl. Sift over 4 tbsp icing sugar, then stir in the Cointreau and orange zest. Gently stir through the remaining 200g raspberries. Cover and set aside to macerate for 1 hour.

  5. To serve, in a large bowl, whisk the cream, crème fraîche and remaining 2tbsp icing sugar to soft peaks. Peel the baking parchment off the base of the meringue and transfer to a board or serving platter. Spoon the cream mixture over the meringue, spreading it out a little towards the edges. Drizzle over the raspberry coulis and use a table knife to ripple it through the cream. Top with the macerated fruit and scatter over the mint leaves.


Typical values per serving when made using specific products in recipe


2,031kJ/ 487kcals



Saturated Fat












Rating details

Rate this recipe

Select your rating

Overall rating (5/5)

5 out of 5 stars4 ratings

5 Stars


4 Stars


3 Stars


2 Stars


1 Stars