Serves 6-8 people.


For the meringue:

  • 3 free-range egg whites
  • 175g/6oz caster sugar

For the topping:


Preheat the oven to 150C/300F/Gas mark 2.

Draw an 18cm/7in circle on baking paper and place onto a baking sheet.

Whisk the egg whites until they form soft peaks when the whisk is removed. Slowly whisk in the sugar a bit at a time and continue to whisk until the egg whites are stiff and glossy.

Spoon just over half of the meringue mix onto the baking paper and gently spread it out to fill the marked circle.

Place the remaining mix in a piping bag and pipe peaks around the edge of the circle in a crown shape or if preferred, spoon round blobs around the edge and use the tip of a skewer to make little swirls, lifting the skewer up sharply each time to leave small peaks.

Now place the baking sheet in the oven and immediately turn the oven down to 140C/275F/Gas mark 1 and bake the meringue for 1 hour, or until the meringue is crisp outside, but feels soft yet set inside. Then turn off the heat and leave the meringue to cool down inside the oven until it is completely cold.

To assemble the pavlova, carefully peel the baking paper off the bottom of the meringue and place it on a large, flat serving plate. Pile the yogurt into the centre of the pavlova and top with the fresh berries.

Recipe Tip

To make this an even easier and quicker dessert, simply buy a ready made meringue case or some meringue nests and fill with the yogurt and berries as above.


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