• 5 grams egg white
  • Pinch of cream of tartar
  • 10 grams caster sugar
  • ½ teaspoon Double cream
  • ⅛ teaspoon vanilla bean paste
  • ¼ teaspoon icing sugar
  • Toppings of your choice


  1. Preheat the oven to 110c fan.
  2. Place the egg white in a large bowl and add the cream of tartar. Whisk until the egg white is fluffy and stiff.
  3. Add the sugar, spoonful at a time, whisking in between each addition to fully incorporate. Keep whisking until the mixture is glossy and has stiff peaks.
  4. Spoon the meringue onto a baking sheet, lined with baking paper.
  5. Dip a cocktail stick into your chosen food colouring.
  6. Use the cocktail stick to make little peaks in a circle in the meringue, leaving a dip in the centre of the meringue for the filling.
  7. Place in the oven for 25-30 minutes.
  8. Meanwhile, make the filling.
  9. Whisk double cream into soft peaks, then add vanilla extract and sieve in icing sugar. Whisk again to combine.
  10. Prepare your fruit to fill the pavlova with.
  11. Once the meringue has cooled slightly, spoon the cream into the centre and then top with your fruit of choice.
  12. For the chocolate topping; melt the chocolate in a bain marie and drizzle over the pavlova.
  13. For the raspberry topping; in a saucepan, heat together the raspberries and sugar. Take off the heat and sieve to produce a coulis. Drizzle the coulis over the pavlova.
  14. For the Icing sugar topping; use a sieve to dust the pavlova with icing sugar.
  15. Serve with tea or coffee.