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Pavlova with Berries and Cream


4 large egg whites, at room temperature

220 grams caster sugar

1 teaspoon white vinegar

1 teaspoon cornflour (cornstarch)

300 ml thickened cream

A selection of fresh berries (strawberries, blueberries, raspberries)

2 tablespoons icing sugar, for dusting


  1. Preheat your oven to 120°C (250°F) and line a baking tray with baking paper.
  2. Using an electric mixer, beat the egg whites until stiff peaks form.
  3. Gradually add the caster sugar, one tablespoon at a time, while continuing to beat until the mixture is glossy and the sugar has dissolved.
  4. Gently fold in the white vinegar and cornflour using a spatula.
  5. Spoon the mixture onto the prepared baking tray, shaping it into a round nest or desired shape.
  6. Place the pavlova in the oven and immediately reduce the temperature to 100°C (210°F). Bake for 1.5 to 2 hours or until the outside is crisp and dry.
  7. Turn off the oven and let the pavlova cool completely inside the oven with the door slightly ajar.
  8. Whip the thickened cream until soft peaks form.
  9. Spread the whipped cream onto the cooled pavlova and top generously with fresh berries.
  10. Dust the pavlova with icing sugar before serving.

Enjoy this light and airy pavlova topped with fresh berries as a delicious Christmas dessert!