Recipe Book

Five Fruit Pavlova

Recipe created by Sophie Ashton, Furness College Student


  • 3 large fresh egg whites
  • 6oz (175g) Caster Sugar
  • 5tbsp Whipped Cream
  • 5tbsp Hawkshead Relish Five Fruit Marmalade
  • 2tbsp of Vanilla Essence

Place the egg whites in a large clean bowl and have the sugar measured and ready. Whisk the egg whites until they form soft peaks and you can turn the bowl upside down without them sliding out (it's very important, though, not to over-whisk the egg whites because, if you do, they will start to collapse).

When they're ready, start to whisk in the sugar and vanilla, approximately 1oz (25g) at a time, whisking after each addition until all the sugar is in. Now take a metal tablespoon and spoon the meringue mixture on to the prepared baking sheet, forming a circle about 8 inches (20cm) in diameter.

Then spoon round blobs next to each other so that they join up to form a circle all around the edge. Now, using the tip of a skewer, make little swirls in the meringue all around the edge, lifting the skewer up sharply each time to leave tiny peaks. Now place the baking sheet in the oven, then immediately turn down the heat to gas mark 1/275F/140C and leave it to cook for 1 hour.

Then turn the heat right off but leave the pavlova inside the oven until it is completely cold.

I always find its best to make a pavlova in the evening and leave it in the turned off oven overnight to dry out. It's my belief that the secret of successful meringues of any sort is to let them dry out completely, as in this method. To serve the pavlova, lift it from the baking sheet, peel off the paper and place it on a serving dish.

Just before serving spread the meringue with the Five Fruit Marmalade, then add the whipped cream on top, and dust with a little sifted icing sugar.

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