Possibly the best NON-chocolate dessert you’ll ever have

At my house, there is a belief that “if the dessert isn’t chocolate, it had BETTER be good.”  I have been informed that this recipe meets that requirement.

I know it may not seem that way, but I do like to make desserts other than just cupcakes.  In fact one of my go-to recipes, when I have egg whites lying around, is meringue.  I can’t bear wastage, so I end up going out and spending more money on ingredients JUST to make sure I don’t waste those very valuable egg whites.  This is an easy recipe that will satisfy any craving for something sweet.  I am not a big fan of plain whipped cream, so I add lemon for a bit of zing.

Berry Pavlova with Lemon-Scented Cream

Serves:  8 sweetooths
Preparation time:  15 minutes
Cooking time:  45 mins – 1 hour
Cooling time:  1 – 2 hours


  • 1 cup granulated sugar
  • 1 tsp cream of tartar (if you don’t have this, corn starch will do)
  • 3 large egg whites at room temperature
  • 3 tbsp cold water
  • 1 tsp distilled white vinegar
  • 2 cups heavy whipping cream
  • 1 lemon, zested and juiced
  • 3 tbsp icing sugar
  • berries of your choice (I used strawberries and blueberries)


  • Preheat oven to 300 degrees F and cover a large flat baking tray with greasproof paper.
  • Place egg whites into an extremely clean mixing bowl.  A pink KitchenAid mixer, if at all possible.  Whisk on high speed until you get soft peaks.
  • Add cream of tartar and vinegar, and whip for another 3 minutes.
  • Add the water, a tablespon at a time, which will loosen the egg whites.  Then whisk for another 3 minutes until you have stiff peaks.
  • Add the sugar, 1/2 cup at a time, until it is all incorporated.  Then whisk for a further 3 minutes.  You should take a tiny piece of the mixture between your thumb and forefinger and rub together.  If you can still feel sugar granuales, mix for another few minutes.
  • The final product should be very thick, and glossy.
  • Spread out onto your baking tray and place in the oven for 45 minutes.
  • After the 45 minutes turn the oven off and wedge open the oven door with a wooden spoon.  Leave there to cool, for at least an hour, if not 2.  The meringue should be a very light golden colour when its ready.
  • When the merinuge is cool, whip the cream until you have stiff peaks.  I would use an electric whisk / pink KitchenAid mixer unless you have guns of steel and want to do it by hand.  Add in the icing sugar, lemon zest and juice.
  • Spread this over the top of the meringue, and cover with berries.

Quote from the chef: “Even people that thought they didn’t like meringue, have fallen in love with this dish, so give it a try…  You owe it to those leftover egg whites!”


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