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person For 6 people
time Cooking Time: 120 minutes
         Preparation Time: 30 minutes
temp 200°C


  • 3 egg whites
  • 180 g sugar
  • 1 cc lemon juice
  • 10g cornstarch

    For the whipped cream:
  • 20cl full cream
  • 125g mascarpone
  • 30g icing sugar

    For the garnish: fruit of your choice.


      1. Put all the ingredients for the whipped cream and the utensils in a cool place (bowl and whisk).

      2. Separate the whites from the yolks.
      3. Beat the whites at low speed until they become frothy. Then beat for a few minutes at medium speed.
      4. Gradually add the sugar. Continue beating at medium speed.
      5. Mix in the lemon juice and cornflour. Add to the meringue. Beat a little more until you have a bird's beak meringue.
      6. Preheat the oven to 100°C.
      7. Put the meringue in a piping bag and form little nests with it. You can also make them with a large spoon.
      8. Bake for 1 hour. At the end of this time, leave the meringues inside the oven with the door open.

      9. Prepare the whipped cream:
      10. Take all the ingredients and utensils out of the fridge.
      11. Mix all the ingredients together until you have a firm consistency.
      12. Set aside in the fridge.
      14. When the meringues are cold, top the pavlova with the whipped cream. Cut up the fruit you have chosen and arrange the pieces on top.




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