Let's Bake: Strawberry & Kiwi Pavlova

I've had this post drafted since the end of March, and it wasn't until I whipped up my second pavlova the other day, that I realised I never got round to publishing this one! 

Strawberry, kiwi & white chocolate pavlova

I followed this Jamie Oliver recipe  for the most part, but I'll summarise it below.

You Will Need (For the Meringue)

  • 6 egg whites
  • 300g caster sugar
  • 1 pinch of salt

You Will Need (For the Filling)

  • Your choice of fruit, I opted for strawberry and kiwi this time round.
  • 200ml double cream
  • 200ml natural fat-free yoghurt
  • 2 tbsp caster sugar
  • Jamie's recipe calls for a vanilla pod, but I forgot to buy some, so substituted with vanilla extract.


  1. Pre-heat your oven. 150/300/gas mark 2. 
  2. Whisk your egg whites until they start to form peaks.
  3. Gradually add in your sugar & your salt, whilst the whisk is still running on a high speed.
  4. Turn it up to the highest setting for a good 7-8 minutes, until you have a smooth, glossy meringue.
  5. Line two baking trays with paper and separate the mixture evenly onto the two trays, into circles (Jamie says around 20cm in diameter)
  6. Bake for 1 hour, until the meringues look slightly golden and are fluffy in the middle.
  7. For your filling: Whip the cream with sugar until it forms soft peaks (it's all about the peaks in this recipe).
  8. Stir in the yoghurt and add your vanilla pods/extract/whichever you've opted for.
  9. Spoon half of the mixture on top of one of the meringues.
  10. Then sprinkle half of your fruit on top of the mixture.
  11. Place the second meringue on top, pressing down gently to stick the two together.
  12. Spoon the remaining mixture on the top of the meringue, and add the rest of your berries.
Pavlova recipe

I don't wish to boast, but I've been told this is the best dessert I've ever made! It does taste pretty good, even if I say so myself.