Berry pavlova

A delicious berry pavlova topped with an abundance of raspberries

A light meringue topped with berries, try this berry pavlova recipe from Fruit Bowl.

berry pavlova

Berry pavlova

Prep Time 25 minutes
Cook Time 1 minute
Servings 8
Calories 221 kcal
Author Fruit Bowl


  • 18 g 1 pack of Fruit Bowl Raspberry Fruit Flakes
  • 18 g 1 pack of Fruit Bowl Strawberry Fruit Flakes
  • 4 free-range eggs
  • 250 g caster sugar
  • 1 tsp white wine vinegar
  • 1 tsp cornflour
  • 1 tsp vanilla extract
  • 150 ml (5fl oz) double cream
  • 100 g fresh or freeze-dried raspberries


  1. Preheat the oven to 150oC/Gas Mark 2. Using a pencil, draw around a dinner plate on baking parchment.

  2. Whisk the egg whites until they form stiff peaks. Adding 1 tablespoon at a time, slowly whisk in the sugar (leaving 2 tsp aside) until the meringue looks glossy. Whisk in the vinegar, cornflour and vanilla.

  3. Spread the meringue onto the baking parchment inside the drawn circle.

  4. Create a crater in the middle of the meringue by making the sides a little higher than the centre, then bake for 1 hour.

  5. Remove from the oven and allow to cool on a wire rack until it sets solid.

  6. Whip the double cream with the remaining sugar until it forms a stiff peak. Spoon into the centre of the pavlova.

  7. Add the raspberries to a food processor with 3 tbsp water and a pinch of sugar, then blitz until smooth. Pass through a sieve and pour over the now cooled pavlova.

  8. Decorate with Fruit Bowl Raspberry Fruit Flakes and Fruit Bowl Strawberry Fruit Flakes. Top with the fresh or freeze-dried raspberries.

Nutrition Facts
Berry pavlova
Amount Per Serving
Calories 221 Calories from Fat 69
% Daily Value*
Fat 7.7g12%
Saturated Fat 4.4g28%
Sugar 32g36%
Protein 2.5g5%
* Percent Daily Values are based on a 2000 calorie diet.

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