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desserts-baking

Summer Berry Layered Pavlova

Perfect summer dinner party dessert!

60 8
Summer Berry Layered Pavlova | DonalSkehan.com, Perfect summer dinner party dessert!

desserts-baking

Summer Berry Layered Pavlova

Perfect summer dinner party dessert!

Friday, June 18, 2010

250g icing sugar

4 egg whites

2 tsps of cornflour

1 tsps of white wine vinegar

500ml of cream, whipped

250g of mixed berries

 

Large baking tray x 2

Parchment paper

Standing food mixer or hand held electric whisk and bowl

Spatula

60 mins
Serves 8

This mix makes a chewy, marshmallow meringue, which goes perfectly with the cream and berries. Layering the meringue discs gives this beautiful summer dish fantastic texture! If you haven’t tried making meringues before, don’t be scared as this mix is fairly fool proof, just pop the icing sugar and egg whites in a mixer and whisk till you have stiff glossy peaks, add in the cornflour and white wine vinegar, pop in the oven and you’re sorted.

 

Preheat the oven to 150°C/300°F/Gas Mark 2. Line two baking trays with baking parchment. Draw a large circle 25cm/10inch on each piece of parchment paper.
Place the icing sugar and egg whites in a standing food mixer and whisk on high for 10 minutes until glossy white peaks form. Using a spatula, gently fold in the cornflour and the white wine vinegar.
Divide the meringue mixture between the two baking trays and using a tablespoon, form two large meringue discs. Bake for 45 minutes, remove from the oven and allow to cool completely.
60 mins
Serves 8

Ingredients

250g icing sugar

4 egg whites

2 tsps of cornflour

1 tsps of white wine vinegar

500ml of cream, whipped

250g of mixed berries

 

You'll Need

Large baking tray x 2

Parchment paper

Standing food mixer or hand held electric whisk and bowl

Spatula

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  • Faz

    Hi. May I know what cream you used for the pavlova? Thanks!

    • http://www.donalskehan.com/ Donal Skehan

      I just whipped regular single cream but double cream would be delicious too :)

  • Lord & Lady

    Why does my meringue still feel sticky to touch after the 45min. @ 150c ?

    • http://www.donalskehan.com/ Donal Skehan

      Cooking times can vary from oven to oven. 45 mins is the time it took in my oven, but it could take a little longer sometimes. Is your oven fan assisted?

  • Si Toh Chooi Yuan

    hi, may i knw what should i do to lower down the sweetness? :)

    • http://www.donalskehan.com/ Donal Skehan

      I’m afraid Pavlova is on the sweet side of things when it comes to desserts… :)

  • http://www.donalskehan.com/ Donal Skehan

    You’re very welcome!

  • Roisin Duffy

    Hi Donal. Can you make the meringues in advance? Also is it ok to fill a couple of hours before serving as I’m bringing to a friends house. One more question.. is there a difference between using icing versus caster sugar. Thank you :-)

    • http://www.donalskehan.com/ Donal Skehan

      Yep making in advance is no problem. You can fill them too but the cream will soften the outside of the meringue so leave it until the last possible min. I find i get better results with icing sugar but there are plenty of recipes using caster sugar which work great too. :)

  • jithendrie gunasena

    Hey donal:) I just want to know if I double the quantity and bake should I extend the length of time I bake it for? Or what should I do?

    • http://www.donalskehan.com/ Donal Skehan

      Yes if you’re doubling the recipe it will take longer to cook. Start with an extra thirty mins but keep an eye on it in the oven. :)

  • Bie

    hi donal, why my pavlova is burned to brown after 45 minutes? it is not white as yours. is that because of my oven too hot?

    • http://www.donalskehan.com/ Donal Skehan

      Oh no! Yes it sounds like it was a bit hot. Ovens temps can really vary but so can where you place it in the oven. Hope that helps!

  • Claireinin Lee

    dear Donal,
    if I don’t have white wine vinegar , is there anything could replace with it ?

    thanks in advance!

    • http://www.donalskehan.com/ Donal Skehan

      You can use malt vinegar! :)

  • http://www.donalskehan.com/ Donal Skehan

    Oh sorry to hear that but I’d say it’s that you didn’t use the full 250g grams of sugar. Hopefully you’ll give it another go! :)

  • http://www.donalskehan.com/ Donal Skehan

    Glad you got sorted!

    • Kitty

      Hi There i doubled the quantity but when i removed it from the oven there was a a gooey clear liquid. Should i have left it longer or was it i didnt mix it for long enough. Should i put it back in the oven for another 15 mins? thanks

      • http://www.donalskehan.com/ Donal Skehan

        Sounds like it needed longer in the oven!

  • Sarah

    I’ve seen recipes where instead of cornflower people use cream of tar tar. Can the two be subbed out for one another and if not can cornflower be subbed for anything?

    • http://www.donalskehan.com/ Donal Skehan

      I always use corn flour but you can use cream of tar tar instead to keep the meringue crisp but the corn flour & vinegar make the inside of the pavlova nice and soft! :)

      • Sarah

        Thanks!

  • Ivan Beng Ho

    Thanks Donald. It turns out really nice.

  • hannah

    is it okay to put a little vanilla essence to the meringue ?

  • http://www.donalskehan.com/ Donal Skehan

    Yep! Just takes a lot of elbow grease and a hand whisk!

  • Rut Pacanowski

    Hello Donal, Ruth from Buenos Aires here. I love your recipes and you’re a lot of fun to watch too! I would like to know if you could substitute white wine vinegar for any other vinegar, or for lemon juice maybe? Thank you!!
    It’s not easy to get malt vinegar here either. Just apple vinegar, alcohol vinegar, and red wine vinegar.

    • http://www.donalskehan.com/ Donal Skehan

      White wine vinegar would do the trick. You could try lemon juice too but I’ve never done it so not 100% sure on how it would turn out! :)

  • Hafizah Aimi

    hi Donal. i am a bit confused what gas mark 2 is, is it the heat and the fan or just the heat on both top and on the bottom or should i use just the bottom heat, help. Thanks!

    • http://www.donalskehan.com/ Donal Skehan

      Hmm not really sure what type of oven you have but the three standard temps are included in the recipe. It needs to be a fully heated oven rather than heat from just the top etc.

      Hope that helps! D