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Coles

Best-ever berry-cherry pavlova

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Looking to wow your guests this Christmas? Try our best-ever berry-cherry pavlova recipe. Fluffy layers of jam and cream are combined with a raspberry coulis to make for an irresistible dessert.

  • Serves12
  • Cook time1 hour 30 minutes
  • Prep time20 minutes, + chilling & cooling time

Ingredients

  • 1½ cups (330g) caster sugar
  • 1 tsp cornflour
  • 1 tsp white vinegar
  • 600ml Coles Thickened Cream
  • 2 tbs icing sugar mixture
  • 2 tbs raspberry jam, warmed, strained
  • Mixed berries, to serve
  • Cherries, to serve
  • Icing sugar mixture, extra, to dust

Raspberry coulis

  • 200g frozen raspberries
  • ¼ cup (40g) icing sugar mixture

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Pre-heat oven to 100°C. Line 3 baking trays with baking paper. Draw a 20cm circle on each tray and turn paper over. Use an electric mixer to whisk egg whites in a clean, dry bowl until soft peaks form. Gradually add the caster sugar, 1 tbs at a time, whisking well after each addition. Continue whisking for 2 mins or until thick and glossy and sugar completely dissolves.

  2. Step 2

    Add the cornflour and vinegar. Gently fold until just combined. Divide the mixture into 3 even portions. Spoon onto circles on the lined trays. Using each circle as a guide, spread to a 20cm disc. Bake, swapping trays halfway through cooking, for 1½ hours or until dry to touch. Turn oven off. Leave in oven, with door ajar, for 1 hour to cool completely.

  3. Step 3

    Meanwhile, to make the raspberry coulis, combine the raspberries and icing sugar in a saucepan over medium heat. Bring to a simmer. Cook, stirring, for 1-2 mins or until raspberries collapse and mixture thickens slightly. Strain through a fine sieve into a jug. Place in fridge to chill.

  4. Step 4

    Use an electric mixer to whisk cream and icing sugar in a bowl until soft peaks form. Add jam. Use a metal spoon to gently fold until just marbled through.

  5. Step 5

    Place 1 meringue disc on a serving plate. Spoon over one-third of the cream mixture. Continue layering with remaining meringue discs and cream mixture. Top with berries and cherries. Dust with extra icing sugar. Drizzle with raspberry coulis. Serve immediately.