• Average
  • 30 minutes
  • 120 minutes
  • Average
A sweet dance: meringues crisp on the outside, soft on the inside, enveloped in airy whipped cream, crowned with fresh fruit. A heavenly delight!




  • 3 egg whites
  • 180g sugar
  • 1tsp lemon juice
  • 10g cornstarch
  • For the whipped cream
  • 20cl of whole liquid cream
  • 125g mascarpone
  • 30g icing sugar
  • For the filling: fruit of your choice .


Stage 1

Put all the ingredients for the whipped cream and the utensils in the fridge (salad bowl and whisk)

Stage 2

Separate the whites from the yolks.

Stage 3

Beat the whites at low speed until they become foamy. Then beat a few minutes at Average speed.

Stage 4

Add the sugar little by little. Continue to beat at Average speed.

Stage 5

Mix the lemon juice and starch. Add to the meringue. Beat a little more until you obtain a meringue in a bird's beak.

Stage 6

Preheat the oven to 100°c

Stage 7

Put the meringue in a piping bag and form small nests with it. You can also make them with a large spoon.

Stage 8

Bake for 1 hour . At the end of this hour, leave the meringues inside the oven with the door ajar.

Stage 9

Prepare the whipped cream: 1. Take all the ingredients and utensils out of the fridge.

Stage 10

For the whipped cream: Mix all the ingredients together, until you obtain a firm consistency.

Stage 11

For the whipped cream: Set aside in a cool place.

Stage 12

When the meringues are cold, garnish the pavlovas with the whipped cream. Cut up the fruit you have chosen and arrange the pieces on top.

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