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Gooseberry pavlova

Any berries can be used but the tangy sharpness of the gooseberry is a lovely contrast to the billowing cream and meringue. For more accuracy, weigh the egg whites and put in the same amount of sugar. Usually an egg white is around 60g.
Course: Dessert
Cuisine: Australian, British
Keyword: Gooseberries, Pavlova


  • Flat baking tray
  • silpat or parchment paper


  • 6 egg whites
  • 370 g caster sugar
  • 1 tsp cream of tartar
  • 600 ml Double cream, whipped
  • 150 ml Gooseberry coulis


  • Preheat the oven to 180c
  • In a scrupulously clean bowl, whisk the egg whites until soft peaks
  • Tip the sugar onto the silpat/parchment lined baking sheet and heat in the oven for 10 minutes. Then remove.
  • Lower the oven to 150c.
  • Gradually, using the silpat/paper, tip the caster sugar into the egg whites while whisking to stiff peaks. Add the cream of tartar
  • Scoop or pipe out a pavlova shape onto the silpat/parchment lined baking tray.
  • Bake for at least two hours. If it's raining, you may have to recrisp the pavlova by putting it back in the oven.
  • Leave the pavlova to cool.
  • Whisk the double cream until thick and ladle onto the pavlova.
  • Top with the gooseberry coulis.