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


  • Pre-heat the oven to 100°C / Gas 1.
  • Beat the egg whites in a clean dry bowl until stiff.
  • Then add half the sugar and beat until the mixture is thick and has a glossy texture.
  • Add the rest of the sugar and beat until glossy.
  • Lastly beat in the vanilla essence, vinegar and cornflour.
  • Shape the pavlovas on some baking parchment and place in the oven for one hour.
  • Then turn off heat and leave the pavlovas there for another 30 minutes.
  • Leave to cool.
  • 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.
  • Leave the berries to simmer in the water and cool.
  • Place a pavlova on a plate and place some whipped cream on top.
  • Garnish with some poached fruit on the cream and drizzle some juice around the base.

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