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A Delicious Spring Pavlova that would be a massive hit round the Dinner Table – Decorate with Whipped Cream & your favourite Fruit

Desserts are always a tricky one, when you try to find something that will suit an early dinner, a lunch, or even a normal dinner, then a pavlova is something that everyone will love!

The meringue part of the pavlova is sweet, crunchy and chewy.. and is absolutely full to the brim with freshly whipped cream and delicious seasonal fruit.

I know that meringues can be a bit daunting, but once you know how, they are easy. I have my eton mess with homemade meringues & eton mess traybake recipes up already – and I use mini meringue in them, but you can easily do whatever you like with meringue!

The same mix can make small meringues, or a mahoosively delicious one for this recipe! I love my mini easter pavlovas, or even my large easter pavlova that is quite new on my blog – they are all based on similar recipes just because I utterly adore my meringue recipe! 

The pavlova should be made ideally the day before you want it – therefore it can dry out and be the perfect meringue texture – fill it last minute with some freshly whipped cream and some pre-prepared fruit then you are easily done.

You need to make sure that the bowl and whisk you are using are spotlessly clean – a greasy or dirty meringue can ruin a meringue within seconds – so make sure to make they are clean. Add the egg whites to the bowl, and start to whisk up to stiff peaks. 

I add my caster sugar one teaspoon at a time so I don’t overload my meringue – I find larger spoonfuls can accidentally ruin a meringue so be careful. Just make sure to whisk the whole time! Then, you add the white wine vinegar and cornflour. These ingredients create the best and perfect texture to a marshmallowy meringue. 

If you want a stress free dessert or you are craving something delicious then you should definitely make this beauty! You can leave the meringue to cool in the oven overnight, and top with the cream and fruit the next dat. 

Of course, this recipe is ideal all year round.. just suit the fruit to the season! You could use whatever fruit you wish – summer berries, winter spiced berries, autumnal flavours – whatever you fancy! I used mango, passionfruit, and blueberries on mine – but you can do what you want! 

The lemon curd was an extra bit of delicious because I just couldn’t resist – and the sharpness to the flavour really complimented the sweetness of the meringue and topping ingredients. 

I have many a dessert recipe, and many a meringue recipe – such as my Lemon Meringue Cheesecake, Chocolate Swirl Meringues, Eton Mess, and my Lemon Meringue Fudge! Honestly – I hope you love the recipe! x

Spring Pavlova

A Delicious Spring Pavlova that would be a massive hit round the Dinner Table - Decorate with Whipped Cream & your favourite Fruits!
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Category: Dessert
Type: Meringue
Keyword: fruit, Pavlova
Prep Time: 1 hour
Cook Time: 1 hour
Servings: 10 people
Author: Jane's Patisserie

Ingredients

Meringue

  • 5 large egg whites
  • 300 g caster sugar
  • 1 tsp white wine vinegar
  • 1 tsp cornflour
  • 1/2 tsp vanilla bean extract

Filling and Decoration

  • 300 ml double cream
  • 2 tbsp icing sugar
  • fruit (I used mango and passion fruit)
  • 1 jar lemon curd

Instructions

Meringue

  • Preheat your oven to 150ºC/130ºC Fan. Draw out a large circle onto a piece of parchment - roughly 10" in size and then place the parchment paper onto a large baking tray!
  • Whisk the egg whites with a stand mixer or electric whisk until they form stiff peaks.
  • When you reach this stage, start adding the caster sugar 1tsp at a time whilst still whisking.
  • Once all of the caster sugar is incorporated it should be glossy, at this point, whisk in the white wine vinegar, cornflour, and vanilla bean extract.
  • Whisk for a further few minutes to combine the ingredients
  • Dollop the meringue onto the parchment paper, within the circle you have drawn. Fluff with a fork to have a texture to the meringue.
  • Bake in the oven for 1 hour – turn off the heat of the oven and leave to cool completely in the oven, without opening the door. I bake my meringues late at night, and leave them to cool overnight to make things easier

Filling and Decoration

  • Prepare your fruit - chop up any fruits you are using. I chose the mango, and i spooned the inside of the passion fruit into a bowl!
  • In a separate bowl, whip up the double cream with the icing sugar.
  • Spread/dollop the lemon curd carefully over the meringue, then spread/dollop the cream onto the meringue as well on top of the cream, and then add the fruit on top! Enjoy!

Notes

  • I used the mango and passion fruit as I LOVE them combined with cream and meringue - and I think it makes the dessert look spring like! You can of course use whatever you like!
  • The icing sugar in the cream and the vanilla in the pavlova are optional, but I like my desserts sweet. The vinegar and cornflour in the pavlova are needed to stabilise the meringue, so please don't leave these out!
  • The pavlova is classic, and it nearly always will have some cracks in it but this is the nature of such large meringues, and is classic for pavlovas!
  • I used this Basic baking tray
  • I use this Vanilla extract
  • I use this baking parchment

ENJOY!

Find my other recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

22 Comments

  1. Kelly on July 22, 2022 at 5:13 pm

    I tried the recipe but my pavlova turned brown in the oven ,could you please tell me what I did wrong ? Thank you

    • Jane's Patisserie on July 26, 2022 at 3:39 pm

      Hiya! This sounds like your oven temp was slightly too high – it may be worth investing in an oven thermometer! Hope this helps! x



  2. Jess D on December 22, 2021 at 10:34 pm

    Hi Jane, the instructions only go up to number 4 for the meringue, I can’t seem to find how long to cook it for?

    • Jess D on December 22, 2021 at 10:37 pm

      Found it! 1 hour! 😆



  3. Barbara Neilon on November 27, 2021 at 4:59 pm

    Hi , just a quick question at what speed would you use to whisk the eggs at and then when incorporating the castle sugar ? Also using the kitchen aid ?

    Thank you

    • Jane's Patisserie on November 30, 2021 at 11:08 am

      Hiya! I whisked on medium – high. Hope this helps! x



  4. Orli on November 9, 2021 at 2:16 pm

    Hi, could I use a round baking tray for this? One of the pizza ones with the holes in? This looks amazing and I cannot wait to make it! x

    • Jane's Patisserie on November 10, 2021 at 10:37 am

      Hiya! Yes you can, just be sure to line the tray well so the meringue doesn’t fall through the holes! Hope this helps x



  5. Steph on January 1, 2021 at 6:16 pm

    I’m looking to make a smaller version of this maybe with 4 eggs, how long would you advise to cook this for?

    • Jane's Patisserie on January 3, 2021 at 12:05 pm

      I’m unsure I am afraid – maybe 10 minutes less? I haven’t made it smaller before x



  6. Ellie on December 17, 2020 at 11:35 pm

    Hi Jane, does it have to be white wine vinegar or will other kinds work as well??

    • Jane's Patisserie on December 18, 2020 at 9:56 am

      I generally only bake with white wine vinegar or apple cider vinegar as I find them best, so anything like that!



  7. Alison on August 15, 2020 at 11:33 pm

    Why does my meringue fall apart around the edges & why is it so tricky to remove from the lining paper without disintegrating? It tastes delicious but difficult to make it look good

    • Jane's Patisserie on August 16, 2020 at 9:52 am

      Often the meringue cracking is because of a rapid change in temperature, but also if the sugar wasn’t dissolved properly during the whisking process. It can be difficult if your baking parchment isn’t non-stick (As that makes it far easier to remove). x



  8. Meg on February 5, 2020 at 8:20 pm

    How far in advance can I make the pavlova before adding the lemon curd and fruit?

    • Jane's Patisserie on February 6, 2020 at 8:30 pm

      Meringue can last for ages without any topping as long as they’re handled carefully, and stored correctly! Room temp, in a container should be fine – And easily a week or so or more!



  9. Meg on February 4, 2020 at 5:44 pm

    Hey, how far in advance can I make the meringue base?

    • Jane's Patisserie on February 4, 2020 at 8:04 pm

      Meringue if handled careful can last for a very long time! Store it carefully at room temp is my best advice!



  10. Donna on January 8, 2020 at 11:24 am

    Hi Jane, if I were to top the pavlova with different fruit, could I omit the lemon curd or do I need to replace it with a jam/preserve?

  11. Rhiannon on June 14, 2019 at 10:17 pm

    How long skill this keep for?

    • Jane's Patisserie on June 15, 2019 at 8:51 am

      A couple of days – but much better on the day of decorating as meringue will go soft with cream and fruit on!



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