Easy Pavlova recipe: Strawberry and blueberry pavlova

Pavlova strawberry and blueberry


You should know by now that when I give you a recipe it’s going to be simple, I’m going to make you look like a domestic goddess with this easy Pavlova recipe.

It’s been a long time that I wanted to try my hand at a Pavlova recipe but I will admit to being scared, after all my mum used to make The Best One Ever every summer in my childhood, could I make one like that too?

I phoned her, I had my recipe in front of me from a very reputable cook book and I wanted to run it past her to make sure it was a good one.

She listened as I reeled off the ingredients and then broke in ‘Oh no, I don’t do it like that. I have Aunty Margaret’s traditional New Zealand recipe that’s a cinch to make. It has NEVER failed me once in the past 20 years I’ve been using it.

Aunty Margaret lives in New Zealand. When my great grandfather left Hungary with his children early 1900’s, one of his sons Tebor remained in NZ and lived all of his life there as a respected architect, I have a branch of family tree out there which I hope to visit one day.

vegemitemix tweet


In fact it wasn’t until Vegemitemix replying to my Tweet above that I realised Pavlova is an New Zealand dish! Why was I thinking Russian then? Maybe that’s Pavlova’s dogs?

Anyway allow me to give you my easy Pavlova recipe

Strawberry and Blueberry Pavolva

4 egg whites
500g caster sugar
1 tsp vanilla essence
1 tsp white vinegar
5 tbsps boiling water
1 large carton of double or whipping cream

First preheat the oven to 220C then mark a NON STICK piece of baking parchment with a circle about 20 – 25 cms in diameter and place on a baking sheet

Place all the ingredients in a bowl and whisk

whisking egg whites for pavlova

and whisk

 whisking egg whites

and whisk

whisking egg whites

and whisk for about 10 minutes

whisking egg whites

until you have peaks in your mixture

pavlova egg white peaks

Spread your mixture inside the circle, use a spatula to clean out the bowl and then lick your fingers

Pavlova ready for the oven

Place your pavlova in the heated oven and TURN THE OVEN OFF

pavlova ready to decorate

If you want a marshmallowy centre take out of the turned off oven after 1 and 1/2 hours. If you want a crunchier centre leave in for 2 hours.

Once ready peel off the parchment paper and place on your serving dish

Strawberry and blueberry pavlova

For the topping, whisk the cream and place on top and then sprinkle with the fruit of your choice here strawberries and blueberries

Pavlova close up


I know my oven has a hot point at the back, I discovered it has a cooler point at the front as my pavlova after 1 and half hours was still slightly uncooked in that corner so I whacked the oven back on 150C and let it dry out a bit. It was perfect, don’t be afraid to do this

Resolution – possibly a new oven but definitely trying this again

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