Pavlova with Berries


Preparation info

  • Ingredients For


    • Difficulty


Appears in

Quaglino's: The Cook Book


By Richard Whittington and Martin Webb

Published 1995

  • About

A spectacularly pretty dessert/ full of colour and flavour. The textures of the meringue, crisp without and marshmallow soft at the centre, contrast perfectly with the succulent berry coulis and the thick rich cream.


  • 230 g / 8 oz punnet of strawberries
  • 230 g / 8 oz punnet of raspberries
  • 230 g / 8 oz punnet of blueberries
  • 230 g / 8 oz punnet of blackberries
  • 200 g / 7 oz caster sugar
  • 250 ml / 8 fl oz double cream
  • 3 tbsp thick natural plain yoghurt


    Preheat the oven to 130°C/275°F/gas 1.

    To make the meringue: whisk all the ingredients together for 5–10 minutes. With a large spoon, spread the meringue mixture in four mounded circles on a silicone baking sheet or greaseproof paper on a baking sheet. Since they are not being dried out, they will not have the same tendency to stick as do crisp meringues.

    Bake for 45–60 minutes. The pavlovas should be crisp, but only lightly tinted on the outside and soft marshmallow in the centre.

    Reserve, whole, a few perfect specimens of each berry. Put the rest in a pan with the sugar, bring to the boil and liquidize. Pass through a sieve and cool. Stir in the whole berries.

    Whisk the cream and yoghurt together until thick enough to scoop.

    To serve, top with a spoonful of the cream, finishing off with the fresh berries and the coulis, allowing some to overflow.