Summer Pavlova
- 1 day ago
- 2 min read
This is the sort of dessert that really comes into its own when summer fruit is at its best. A pavlova always feels a little bit celebratory, with its crisp shell, soft marshmallowy centre, and that lovely contrast of cool topping and juicy fruit. What makes this one so special is its simplicity — a beautifully baked meringue topped with thick Greek yoghurt and berries gently softened with sugar and a splash of Prosecco. It’s light, fresh, and full of bright seasonal flavour, and one of those puddings that looks wonderfully impressive while still being very easy to put together. Best of all, once you’ve mastered the meringue, you can make it your own all year round with whatever fruit the season brings.
Timings:
Prep time: 20 minutes
Cooking time: 1 hour 15 minutes, plus 2–3 hours cooling
Serves: 4–6
Ingredients:
6 egg whites
350g golden caster sugar
250g thick Greek yoghurt
2 tbsp honey
100g sugar
150g minced summer berries
50ml Prosecco or sparkling wine
Method:
Preheat the oven to 110°C and line a baking tray with parchment paper.
Place the egg whites into a large mixing bowl and whisk until light and fluffy.
Gradually add the golden caster sugar, whisking continuously until fully incorporated.
Keep whisking until the meringue forms stiff peaks and looks thick and glossy.
Spoon the meringue onto the lined tray and spread it into a circle, roughly 3cm thick.
Bake for 15 minutes at 110°C.
Turn the oven down to 90°C and continue baking for 1 hour.
Switch the oven off and leave the pavlova inside to cool for 2–3 hours or overnight.
To make the fruit topping, place the sugar and Prosecco into a shallow pan and simmer for 5 minutes.
Add the summer berries and remove from the heat straight away.
Leave the fruit to cool completely.
When ready to serve, spread the Greek yoghurt over the top of the pavlova.
Spoon over the cooled fruit and its juices.
Drizzle with the honey and serve straight away.
Chef’s Tip:
The secret to a really good pavlova is letting it cool slowly in the oven. That gentle cooling helps prevent cracks and gives you that lovely crisp shell with a soft centre. And always add the topping just before serving so the meringue keeps its texture.
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