Pavlova with Raspberries and Blackberries

This meringue dessert is complimented by the sweetness of the poached berries.


  • 100 g sugar
  • 200 ml water
  • 200 g cream (whipped)
  • 250 g blackberries, raspberries
  • 1 tblsp framboise liquour
  • for the meringues
  • 5 large egg whites
  • 300 g caster sugar
  • ½ tsp vanilla essence
  • 1 tsp white wine vinegar
  • 2 tsp cornflour


  1. Pre-heat the oven to 100°C / Gas 1.
  2. Beat the egg whites in a clean dry bowl until stiff.
  3. Then add half the sugar and beat until the mixture is thick and has a glossy texture.
  4. Add the rest of the sugar and beat until glossy.
  5. Lastly beat in the vanilla essence, vinegar and cornflour.
  6. Shape the pavlovas on some baking parchment and place in the oven for one hour.
  7. Then turn off heat and leave the pavlovas there for another 30 minutes.
  8. Leave to cool.
  9. To make the fruit topping, bring the sugar and water to the boil, add in the Framboise and then pour this syrup over the berries.
  10. Leave the berries to simmer in the water and cool.
  11. Place a pavlova on a plate and place some whipped cream on top.
  12. Garnish with some poached fruit on the cream and drizzle some juice around the base.


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