serves / makes 6
40 prep time
40 mins cooking time


I love pavlovas, the crisp meringue topped with soya whip cream and lovely fresh fruit. Meringues are ‘naturally’ dairy and gluten free so make them the perfect choice for dessert. You can customise them however you please, I’ve tried a variety of fruit and I’ve also flavoured the meringue, my favourites being cinnamon and chocolate.

You can make this as one large pavlova or six individual ones.




  • 4 egg whites
  • 1 teaspoon cornflour
  • 250g caster sugar
  • 375ml dairy free soya whip cream
  • 2 pasion fruits


  1. Preheat the oven to180 oC
  2. Line a baking sheet with parchment paper and draw an 8” circle on the paper, I use this as a guide to what size the meringue base should be
  3. Put the egg whites in a bowl and whisk until stiff peaks form
  4. Gradually add the caster sugar and cornflour while constantly whisking the mixture
  5. The meringue should form stiff peaks and be white and glossy
  6. Place the meringue onto the baking sheet and shape into the circle marked on the paper
  7. Using a spatula, run it up the outside edge from the bottom to top all round the meringue, this strengthens the sides
  8. Flatten the top with a spatula
  9. Place in the centre of the oven for 40 minutes
  10. Turn off the oven and open the door but leave the meringue in the oven until it cools
  11. Pipe the soya whip cream on top of the meringue once it has cooled completely
  12. Decorate with the passion fruit flesh and serve immediately

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