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Summer Pavlova


When you have fruits and berries to hand, this recipe is the perfect dish to show case them. The great thing about a pavlova is that you can travel through the seasons with different fruits and the same sweet, crispy meringue.




Serves 4-6


6 Egg, whites only
350g Golden caster sugar

250g Thick Greek yoghurt

2 tbsp Honey

100g Sugar
150g Minced Summer Berries

50ml Prosecco or sparkling wine


Here’s how:


Place the egg whites into a large mixing bowl and whisk together until light and fluffy.
Add the sugar gradually until fully incorporated while still whisking.
When the meringue forms stiff peaks it is ready.

Line a baking tray with parchment paper, then spread out into a circle to form your pavlova shape, approximately 3cm thick.
Bake the meringue in the oven at 110c for 15 minutes, then turn down to 90c. Turn the oven off after 1 hour at 90c and leave in the oven for 2-3 hours or over night.

To make the filling simply place the sugar into a shallow pan with the Prosecco and simmer for 5 minutes.
Add the summer berries and remove from the heat immediately.
Leave the fruit to cool before building your pavlova.

Spread the yoghurt on top of the meringue, then top with the fruit. Serve straight away.


Recipe by Peter Sidwell

Summer Berry Pavlova

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