Summer Berry Pavlovas

This recipe works in combination with: Flame-Grilled Lamb & Chicken, Mixed Antipasti Platter. This recipe features in these meal plans: Al Fresco Grill.

Mixed summer berries served in meringue nests and topped with whipped cream and strawberry purée.


  • 300ml of double cream
  • 8 meringue nests
  • 1 punnet of raspberries
  • 225g of blueberries
  • 400g of strawberries, hulled and halved
  • sugar, to taste
  • Serves: 8
  • Course: Dessert
  • Preparation time: 10 mins
  • Price per person: £1.81
  • Store cupboard: Typical
  • Calories per serving: 319
  • 5-a-day per serving: 1
  • Print Recipe
Summer Berry Pavlovas photo

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  1. To make strawberry purée, place one-third of the strawberries in a bowl and mash with a fork (or alternately place in a food processor and blend until smooth). Pass the purée through a sieve to remove the seeds and sweeten to taste with sugar.
  2. Whip the cream until it forms soft peaks.
  3. To serve, spoon a selection of blueberries, strawberries and raspberries into each meringue nest, top with the whipped cream and pour over a little strawberry purée. Alternatively, you can save yourself a little work - put all the ingredients on the table and let your guests help themselves.

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