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Laura Blackett | University of Sunderland

Social Work BA (Hons)

Summer Pavlova

This was my first ever attempt at making Summer Pavlova, and although it seems a lot of effort its worth it!

Ingredients & Equipment:

4 large egg whites
200g caster sugar
300ml double cream
choice of fruit to top
electric whisk
baking paper
oven tray
mixing bowl


1. Preheat the oven to Gas Mark 1/140 degrees or 120 degrees for fan ovens. Line a baking tray with baking paper.

2. In a bowl whisk the egg whites until thickened and gradually add the sugar. Whisk well – you should be able to tip the bown over your head and for nothing to come out! That is when its whisked well enough..

3. Spread the meringue in an even circular layer on the baking paper and put in the oven for 2 1/2 hours. If possible leave the oven door open slightly for the best meringue 🙂

4. Remove the meringue, leave it to cool completely before whipping the double cream using the electric whisk and spreading onto the meringue.

5. Top with your choice of fruit and enjoy!

(You can make the meringue at least a week before you plan to top it with cream and fruit as long as it is stored in an airtight container or wrapped in baking paper)

Your welcome, yum!

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  • Name: Laura Blackett
  • Age: 22
  • Studying: Social Work BA (Hons)
  • Hometown: Hartlepool, UK
  • Ambitions: Become a fully qualified social worker, learn another language, have my own house by the time I'm 25, complete my bucket list by the time I leave University and also go travelling!

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