Summer Pavlova

With a seemingly endless supply of eggs and several soft fruits soon to ripen in the kitchen garden, we have to share this favourite recipe with you…


4 x egg whites

100g castor sugar

100g lavender sugar

a pot of double cream (227g)

handfuls of soft fruit (strawberries, raspberries, blueberries)

Icing sugar to dust over for serving


  1. Whisk the egg whites in a clean bowl until firm peaks (you can turn the bowl upside down and nothing in the bowl moves!)
  2. Whisk in both of the sugars until the granules dissolve into the egg. It should still be firm.
  3. Spoon the meringue onto a baking sheet lined with baking parchment or a teflon sheet, shape into a flat round, or any other shape you fancy…
  4. Bake in a preheated oven at 120c for 60 mins. If possible, turn the oven off and  leave the meringue in the oven to cool.
  5. Whip the cream and spoon over the meringue, load the soft fruit on top.
  6. Dust with icing sugar just before serving, mmmm!

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