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Photo of Mixed berry pavlova by WW

Mixed berry pavlova

Total Time
1 hr 50 min
20 min
1 hr 30 min
Summer is the perfect time to enjoy these juicy berries with the crunch from the pavlova.


Egg white

4 medium

Caster sugar

1 cup(s), (220g)


2 tsp


1 tsp

Reduced-fat ricotta cheese

250 g

Fromage frais, 99% fat free

300 g

Icing sugar

1 tbs

Vanilla bean paste

1 tsp

Fresh strawberries

250 g

Fresh raspberries

125 g

Fresh blueberries

125 g

Fresh mint

1 tbs, leaves, to serve

Oil spray

1 x 3 second spray(s)

Caster sugar

1 tbs, (1/4 cup to make toffee)


  1. Preheat oven to 120°c. Line a baking tray with baking paper. Draw a 20cm circle on the paper. Place, ink-side down, on the tray. Lightly spray the paper with oil.
  2. Use electric beaters to beat the egg whites in a clean dry bowl until soft peaks form. Gradually add the caster sugar, 1 tablespoon at a time, beating well after each addition until the sugar has dissolved. Fold in the cornflour and vinegar until combined.
  3. Spoon mixture onto prepared tray. Spread to fill the circle and shape into a dome. Bake for 1 hour 30 minutes or until crisp and dry. Turn off oven. Leave meringue in oven, with door slightly ajar, to cool completely.
  4. Place fromage frais, ricotta, icing sugar and vanilla in a food processor and process until smooth. Remove paper from pavlova. Place on a serving plate. Spoon fromage frais mixture onto pavlova. Top with berries and mint leaves.
  5. Place extra caster sugar with 40ml water in a saucepan over medium-high heat and bring to a simmer. Cook, without stirring, brushing down the side of the pan occasionally with a wet pastry brush, for 8-10 minutes or until golden. Dip 2 forks into toffee. Press backs of the forks together and hold for 30 seconds. Pull forks apart to make strands. arrange the strands over the pavlova. Top with cachous.