Berry Pavlova

Summer time and Christmas go hand-in-hand in Australia and I love nothing better than a good pav during the warm, festive season! I am so happy to be working with Pacific Epping on this gorgeous marbled berry pavlova, it's not too sweet and a little healthier than most <3 I am pretty local to Pacific Epping and grew up heading there for the late night shopping and the movies - my first job was even at Pacific Epping! I generally do my fruit and veggie shopping in the Hunter Gatherer section at Pacific Epping, because I can find anything from fresh banana flowers to free-range organic eggs and all my favourite traditional Italian specialties.This weekend, November 20-22, Pacific Epping are holding a community fair with a big foodie focus! One of my faves, Alice in Frames, will even be there doing a cooking demo!

In the lead up to the community fair, Hunter Gatherer have asked their customers to create and share their favourite Christmas recipe which will be featured in the Pacific Epping Christmas Recipe Card Collection - mine is obviously pavlova and this one has a twist! The topping is lighter with a fluffy marscapone and yoghurt cream, and the freshest summer berries, plus raspberry juice marbled throughout the crisp and marshmallowy meringue.

Berry Pavlova

7 egg whites, at room temperature
1 1/2 cups golden caster sugar
3 teaspoons cornflour
2 teaspoons white vinegar
2 teaspoon vanilla essence
4 tbs raspberry juice or any berry juice (heat some frozen ones and strain juice)

400g marscapone cream
350g natural yoghurt
2 tbs icing sugar
1 tbs vanilla essence


Preheat oven to 150°C
Line a large baking tray with baking paper
Draw a 20cm circle on the paper and turn the paper ink-side down
Use an electric beater or mix master to beat the egg whites until firm peaks form
Then gradually add the sugar, 1 tablespoon at a time, beating constantly, until the sugar dissolves and the mixture is thick and glossy
Beat in the cornflour, vinegar and vanilla essence
Drop in the raspberry juice and fold through only a couple of times (doesn't matter how uneven it is, that's the idea)
Spoon the meringue mixture onto the circle and roughly smooth out with a spatula
Bake in oven for 10 minutes
Reduce oven temperature to 110°C
Bake for a further 1 hour or until the meringue is crisp and dry
Turn oven off but leave meringue in oven, with the door closed, to cool completely In the meantime, beat marscapone, yoghurt, icing sugar, and vanilla together
Once pavlova is completely cool, top with 'cream' and berries


Follow the links below for more info on the community fair and check out the hashtags to see anyone else has the same favourite Christmas dessert as you!