Strawberry & raspberry

Strawberry & raspberry pavlova with berry sauce and rose petals.

Special request for our daughter’s birthday, classic pavlova, with a small crater created in the middle to pile in plenty of whipped cream, some summer strawberries, raspberries, and a good dollop of berry coulis and a little decorative sprinkling of floral rose petals, which in turn were swept aside by the kids. 😂 Not sure if they believed me, that they were perfectly edible.

This one was carefully crafted by my wife, always works out perfect every time, notable hints would be to use a stand mixer rather than the handheld one for better aeration. The true test of a properly whipped meringue! well in my wife’s case, is to turn the bowl upside down over a small boy’s heads🤣aka our eight-year-old. (Ok, I do not recommend this) All worked out fine.

Strawberry and raspberry pavlova, with rose petals, berry coulis
Strawberry and raspberry pavlova, with rose petals, berry coulis🍓
Devoured strawberry and raspberry pavlova, empty plate, cutlery

Safely said! that was a diffinite hit.😋😋

Strawberry & raspberry pavlova, berry sauce & rose petals

  • Servings: 8
  • Difficulty: easy
  • Rating: ★★★★
  • Print

It was our daughters’ birthday this week, and we had a request for one of her favourite desserts, pavlova-with its soft mallow interior and delicate crispy exterior, topped with some summer berries, always a winner with everyone in the family, plus it doubled up as her birthday cake as well😋


  • 6 x large egg whites
  • 2 x Teaspoon of cornflour
  • 1 x Teaspoon of white wine vinegar
  • 340g Caster Sugar
  • Pinch of salt
  • 1 x Punnet of strawberries
  • 1 x Punnet of raspberries
  • 300ml Double cream


  1. Place the egg whites in a large clean baking bowl, using the whisk attachment, beat until they are stiff.
  2. Whisk in the sugar, a little at a time, until it forms stiff peaks. Whisk in the cornflour & vinegar.
  3. Line a baking tray with parchment paper, spread out the meringue into a large circle gathering it up slightly around the edges.
  4. Place in a pre-heated oven 180c/gas4 for 5 minutes, turn down the oven to 140c/gas1, continue cooking for further 75 minutes.
  5. When finished, turn of the oven, leave to cool.
  6. To serve, top with the whipped cream strawberries, raspberries and berry coulis and few rose petals. Enjoy.

Quick berry coulis

  • Servings: 8
  • Difficulty: easy
  • Print


  • 250g Frozen berries
  • 2 x Tablespoons icing sugar.
  • 1 X Teaspoon lemon juice


  1. Allow the berries to thaw, then blend with the other ingredients to a puree, pass through a fine sieve to remove the seeds.

Should be a little sharpness to this coulis, feel free to add in a little extra sugar if you prefer it sweeter.

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