Autumn Berry Pavlova

An autumnal twist on this classic dessert topped with seasonal fruit such as figs, cranberries and raspberries. 

Serves 8


  • 200ml Two Chicks egg white
  • 250g caster sugar
  • 200ml double cream
  • Handful of cranberries
  • A few figs chopped
  • Handful of raspberries


  • Preheat the oven to 140°C, fan / 160°C, oven. Line a baking sheet with non-stick baking parchment and draw a 25cm (10 inch) circle on it.
  • In a large grease-free bowl and using a hand-held electric whisk, whip the two chicks egg white until it holds its shape. Gradually add the sugar, whisking well until stiff and glossy.
  • Spread the meringue in an even layer over the marked out circle.
  • Bake in the oven for 2-3 hours. The meringue is dried out rather than cooked at this low temperature. Cool completely.
  • Whip the cream until it holds its shape. Spread on top of the meringue. Arrange the fruit on top. Serve.
Tags: Sweet Treats