Camilla – Page 23 – Family Feast

About 70% of home bakers say a showy dessert boosts their confidence at dinner parties, so a pavlova can really change the mood. You’ll learn 13 elegant pavlova ideas that are easy to make, from classic vanilla with berries to dairy-free aquafaba versions. Each recipe gives clear topping and timing tips, plus simple tricks to keep the meringue crisp outside and marshmallow-soft inside—so you can pick the one that fits your menu and… Classic Vanilla Pavlova With Whipped Cream and Fresh Berries A light, crisp meringue shell topped with pillowy cream and bright fresh berries — pure summer on a plate. Ingredients: 4 large egg whites, at room temperature 1 cup (200 g) superfine or caster sugar 1 tsp vanilla extract 1 tsp white vinegar or lemon juice 1 tbsp cornstarch (cornflour) Pinch of salt 1 cup (240 ml) heavy cream (whipping cream), cold 2 tbsp powdered sugar (icing sugar), optional for cream 1/2 tsp vanilla extract for cream 1 cup mixed fresh berries (strawberries, raspberries, blueberries, blackberries) Extra berries and mint leaves for garnish (optional) How to Make: Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper. Draw a 7–8 inch (18–20 cm) circle on the parchment as a guide and flip the paper over. In a clean, dry bowl, whisk egg whites on medium speed until soft peaks form. Gradually add superfine sugar one tablespoon at a time while whisking, until glossy stiff peaks form and sugar is dissolved. Gently fold in vanilla extract, vinegar (or lemon juice), cornstarch and a pinch of salt until just combined. Spoon the meringue onto the circle, shaping a nest with a slight well in the center for the cream. Smooth the outside and create a few rustic swirls; this will help it crisp attractively. Bake for 1 hour 15 minutes to 1 hour 30 minutes, until crisp on the outside and pale. Turn the oven off and leave the pavlova inside to cool completely with the door closed (about 1–2 hours) to prevent cracking. Meanwhile, whip the cold heavy cream with powdered sugar (if using) and vanilla until soft peaks form. Just before serving, place the whipped cream in the pavlova’s center and pile with fresh mixed berries. Garnish with extra berries and mint if you like, then slice gently and serve. Enjoy a bite of crunchy, creamy, berry-bright bliss! Lemon Curd and Blueberry Pavlova Zesty Lemon Curd & Blueberry Pavlova — crisp meringue, tangy lemon curd, and juicy berries. Ingredients: 4 large egg whites, room temperature 1 cup (200 g) superfine or caster sugar 1 tsp white vinegar or lemon juice 1 tsp cornstarch (cornflour) 1 cup (240 ml) heavy cream, cold 2 tbsp powdered sugar (icing sugar), optional for sweetening cream 1 cup lemon curd (store-bought or homemade) 1–1½ cups fresh blueberries Zest of 1 lemon, for garnish Fresh mint leaves, optional for garnish How to Make: Preheat oven to 250°F (120°C). Line a baking sheet with parchment and draw a 7–8 inch circle as a guide. In a clean, dry bowl, whisk egg whites until soft peaks form. Gradually add superfine sugar, a tablespoon at a time, whisking until glossy stiff peaks form and sugar is dissolved. Gently fold in vinegar and cornstarch until just combined. Spoon meringue onto the parchment inside the circle, shaping into a nest with a slightly higher rim and a shallow center. Bake for 1 hour 15 minutes to 1 hour 30 minutes until dry to the touch; turn off oven and let meringue cool completely inside with the door slightly ajar. Whip cold cream with powdered sugar (if using) to soft peaks. Transfer cooled meringue to a serving plate, spread lemon curd in the center. Dollop or pipe the whipped cream over the curd, then scatter blueberries on top. Finish with lemon zest and mint leaves for a fresh pop. Serve immediately so the meringue stays crisp and the filling is fresh. Enjoy the bright, crunchy, and creamy delight! Chocolate Hazelnut Pavlova With Raspberry Compote A dreamy chocolate-hazelnut pavlova with bright raspberry compote — crisp, chewy, and utterly indulgent. Ingredients: 4 large egg whites, at room temperature 1 cup (200 g) caster (superfine) sugar 2 tbsp unsweetened cocoa powder, sifted 1 tsp white vinegar or lemon juice 1 tsp cornstarch (cornflour) 1/2 tsp pure vanilla extract 1/2 cup (60 g) toasted hazelnuts, finely chopped 1/2 cup (120 ml) heavy cream (double cream), chilled 3 tbsp chocolate-hazelnut spread (e.g., Nutella), softened slightly 1-2 tbsp powdered sugar, to sweeten whipped cream if desired 1 cup (120 g) raspberries, plus extra for garnish 2 tbsp granulated sugar (for compote) 1 tbsp lemon juice (for compote) Optional: a few extra whole toasted hazelnuts and chocolate shavings for garnish How to Make: Preheat the oven to 250°F (120°C). Line a baking sheet with parchment and draw a 7–8 inch circle as a guide. Whisk egg whites in a clean, dry bowl until soft peaks form. Gradually add the caster sugar, a tablespoon at a time, whisking well after each addition until glossy and stiff peaks form. Gently fold in the sifted cocoa powder, cornstarch, vinegar, and vanilla until just combined. Fold in the chopped toasted hazelnuts, keeping a light hand so the meringue stays airy. Spoon the meringue onto the parchment within the circle, shaping a slight well in the center for filling. Bake for 60–70 minutes until the outside is set and crisp; turn off the oven and let the pavlova cool inside with the door slightly ajar for at least 1 hour (or overnight) to dry. While the pavlova cools, make the raspberry compote: combine raspberries, granulated sugar, and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until the berries break down and the sauce thickens slightly, about 6–8 minutes; cool to room temperature. Whip the chilled cream to soft peaks, fold in the chocolate-hazelnut spread and powdered sugar to taste until smooth and spreadable. Transfer the pavlova to a serving plate, gently spoon the chocolate-hazelnut whipped cream into the center, and top with raspberry compote and extra raspberries. Garnish with whole toasted hazelnuts and chocolate shavings if desired, then slice and serve immediately. Indulge and enjoy — the perfect balance of crisp, chewy, nutty and tangy in every bite! Passionfruit and Mango Tropical Pavlova Bright, sunny pavlova topped with tropical mango and tangy passionfruit — like a beach holiday on a plate. Ingredients: 4 large egg whites, at room temperature 1 cup (200 g) caster (superfine) sugar 1 tsp white vinegar 1 tsp cornflour (cornstarch) 1 tsp vanilla extract Pinch of salt 1 cup (240 ml) heavy (double) cream, chilled 1–2 tbsp powdered (icing) sugar, to sweeten the cream (optional) 1 ripe mango, peeled and diced or sliced 3–4 passionfruit (or 1/2 cup passionfruit pulp), seeds included Fresh mint leaves for garnish (optional) How to Make: Preheat oven to 250°F (120°C). Line a baking tray with parchment and draw a 8–9 inch circle as a guide. Beat egg whites with a pinch of salt until soft peaks form. Add caster sugar a tablespoon at a time, beating well after each addition until glossy and stiff peaks form and sugar is dissolved. Gently fold in vinegar, cornflour, and vanilla until just combined. Spoon the meringue onto the lined circle and shape into a nest with slightly higher edges to hold the toppings. Smooth the outside and create a shallow well in the center for the cream and fruit. Bake for 60–75 minutes until the outside is crisp and pale, then turn the oven off and leave the pavlova inside to cool completely with the door ajar (about 1–2 hours) to prevent cracks. Whip the chilled cream (and powdered sugar, if using) to soft peaks. When the pavlova is cool, transfer it to a serving plate and dollop or spread the whipped cream into the center. Top with diced/sliced mango and spoon passionfruit pulp and seeds over the cream. Garnish with mint leaves if you like, slice carefully, and serve immediately. Enjoy a spoonful of tropical sunshine — light, crisp, and utterly irresistible! Orange Cardamom Pavlova With Citrus Segments Bright, airy pavlova flavored with orange and warm cardamom, crowned with fresh citrus segments. Ingredients: 4 large egg whites, at room temperature 1 cup (200 g) superfine sugar (caster sugar) 1 tsp vanilla extract 1/2 tsp white vinegar or lemon juice 1 tsp cornstarch (cornflour) 1/2 tsp ground cardamom Zest of 1 orange 1 cup (240 ml) heavy cream, chilled 1–2 tbsp powdered sugar (optional, for sweetening cream) 2 oranges, segmented (supremed) and any juice reserved 1 grapefruit or 1 additional orange, segmented (optional, for variety) A few extra orange zest strands or thin slices for garnish Fresh mint leaves (optional, for garnish) How to Make: Preheat oven to 250°F (120°C). Line a baking sheet with parchment and draw a 7–8 inch circle as a guide. In a clean, dry bowl, whisk the egg whites until soft peaks form. Gradually add the superfine sugar, a tablespoon at a time, whisking until the meringue is glossy and holds stiff peaks. Fold in vanilla, vinegar, cornstarch, ground cardamom, and orange zest gently but thoroughly. Spoon the meringue onto the parchment, using the circle guide to form a round with slightly higher edges and a shallow well in the centre. Smooth the outside and create soft swirls for a pretty texture. Bake for 1 hour 15 minutes, then turn off the oven and leave the pavlova inside to cool completely (at least 1 hour) with the door closed or slightly ajar. Meanwhile, segment the oranges (and grapefruit if using), catching any juices and set the segments aside. Whip the chilled cream with powdered sugar (if using) to soft peaks. When the pavlova is cool, transfer to a serving plate. Spoon the whipped cream into the centre. Arrange the citrus segments on top, drizzle a little reserved juice if desired, and sprinkle extra orange zest. Garnish with mint leaves if you like, slice and serve immediately. Enjoy the crisp, cloud-like meringue with bright citrus and warming cardamom—pure sunshine on a plate! Pistachio Rosewater Pavlova With Poached Pears Pistachio Rosewater Pavlova With Poached Pears — a light-as-air meringue topped with floral rosewater cream, crunchy pistachios and tender poached pears. Ingredients: 4 large egg whites, room temperature 1 cup (200 g) caster or superfine sugar 1 teaspoon white vinegar 1 teaspoon cornstarch (cornflour) 1/2 teaspoon vanilla extract 1/4 cup (30 g) finely chopped pistachios, plus extra for garnish 2 ripe but firm pears, peeled, halved and cores removed 1 cup (240 ml) water 1/2 cup (100 g) sugar (for poaching syrup) 1 teaspoon lemon juice 1 teaspoon rosewater (divided) 1 cup (240 ml) heavy cream, chilled 2 tablespoons icing (confectioners’) sugar Fresh mint leaves or edible rose petals for garnish (optional) How to Make: Preheat your oven to 300°F (150°C) and line a baking sheet with parchment. Draw a 8–9 inch circle on the paper as a guide. Beat egg whites in a clean bowl until soft peaks form. Gradually add caster sugar, one tablespoon at a time, beating well after each addition until the meringue is glossy and forms stiff peaks. Gently fold in vinegar, cornstarch, vanilla and the finely chopped pistachios until evenly combined. Spoon the meringue onto the parchment inside the circle and shape into a disc with slightly higher edges to form a shallow well. Bake for 45–55 minutes until the outside is crisp and pale; turn off the oven and leave the meringue inside with the door ajar to cool completely (about 1 hour). Meanwhile, make the poached pears: combine water, sugar and lemon juice in a saucepan and bring to a simmer. Add pear halves, reduce to a gentle poach and cook 8–12 minutes until tender but not falling apart; remove pears and simmer the syrup for 2–3 more minutes, then stir in 1/2 teaspoon rosewater and set aside to cool slightly. Chill the pears in the syrup until ready to use. Whip the chilled cream with icing sugar and the remaining 1/2 teaspoon rosewater until soft peaks form. To assemble, place the cooled pavlova on a serving plate, spoon the rosewater cream into the center and arrange the poached pear halves on top. Drizzle a little of the reserved poaching syrup over the pears, scatter extra chopped pistachios and garnish with mint or rose petals. Serve immediately for maximum contrast of crisp meringue and soft pear. A celebration-ready dessert that’s floral, nutty and utterly swoon-worthy — enjoy every airy, crunchy bite! Salted Caramel Apple Pavlova Salted Caramel Apple Pavlova — a crisp, marshmallowy shell topped with warm salted caramel apples and clouds of whipped cream. Ingredients: 4 large egg whites, at room temperature 1 cup (200 g) superfine (caster) sugar 1 tsp white vinegar 1 tsp cornstarch (cornflour) 1 tsp vanilla extract 1/4 tsp fine sea salt (plus extra flaky salt for finishing) 2 large apples (e.g., Granny Smith or Honeycrisp), peeled, cored and sliced 2 tbsp unsalted butter 1/4 cup (50 g) brown sugar 1/4 cup (60 ml) heavy cream (for caramel) 1/2 cup (120 ml) heavy cream (for whipped cream) 1 tbsp powdered sugar (for whipped cream) 1/2 tsp vanilla extract (for whipped cream) Optional: a squeeze lemon juice (to prevent apples browning) How to Make: Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper. Draw a 8–9 inch circle on the parchment as a guide and flip the paper so the ink is underneath. Beat the egg whites in a clean, dry bowl until soft peaks form. Gradually add the superfine sugar, a tablespoon at a time, beating until glossy stiff peaks form and the sugar is dissolved. Gently fold in the vinegar, cornstarch, vanilla extract, and 1/4 tsp salt. Spoon the meringue into the circle, shaping into a nest with a slight well in the center for the toppings. Bake for 45–55 minutes until dry to the touch and slightly golden; turn off the oven and leave the meringue inside to cool completely with the door ajar. While the meringue cools, heat butter in a skillet over medium heat. Add apple slices and a squeeze of lemon if using; sauté for 3–4 minutes. Sprinkle in the brown sugar and cook until it starts to melt and coat the apples, about 2 minutes. Carefully pour in 1/4 cup heavy cream and stir until you have a silky caramel sauce and the apples are tender but not mushy; remove from heat and stir in a pinch of flaky sea salt. Whip 1/2 cup heavy cream with powdered sugar and 1/2 tsp vanilla until soft peaks hold. To assemble, place the cooled pavlova on a serving plate, dollop or spread the whipped cream into the center, then spoon the warm salted caramel apples over the top. Finish with a light sprinkle of flaky sea salt and serve immediately so the caramel stays warm and delicious. Enjoy a bite of crisp meringue, creamy whipped topping and gooey salted caramel apples—pure autumn comfort! Matcha Green Tea Pavlova With Black Sesame Tuiles A delicate Matcha Green Tea Pavlova crowned with whipped cream and crunchy black sesame tuiles — light, fragrant, and irresistibly pretty. Ingredients: 4 large egg whites, room temperature 1 cup (200 g) granulated sugar 1 tsp white vinegar 1 tsp cornstarch (cornflour) 2 tsp matcha (green tea powder), sifted 1/2 tsp vanilla extract Pinch of salt 1 cup (240 ml) heavy cream, cold 2 tbsp powdered sugar (for whipped cream) 1/2 tsp vanilla extract (for whipped cream) Fresh berries or sliced fruits for topping (optional) 2 tbsp black sesame seeds 2 tbsp all-purpose flour 2 tbsp powdered sugar (for tuiles) 2 tbsp unsalted butter, melted 1 egg white (for tuiles) Pinch of salt (for tuiles) How to Make: Preheat oven to 225°F (110°C) and line a baking sheet with parchment paper. Draw a 7–8 inch circle as a guide if you like. Beat the egg whites with a pinch of salt until soft peaks form. Gradually add granulated sugar, a tablespoon at a time, beating well until glossy stiff peaks form and sugar is dissolved. Gently fold in vinegar, cornstarch, sifted matcha, and vanilla until evenly combined and the color is uniform. Spoon the meringue onto the parchment, shaping into a round with slightly higher edges to hold the filling. Bake for 1 hour 15 minutes to 1 hour 30 minutes until the outside is dry and crisp; turn off oven and let pavlova cool inside with the door slightly ajar for another hour. Meanwhile make black sesame tuiles: toast sesame seeds lightly in a dry pan until fragrant and set aside to cool. Whisk together flour, powdered sugar, melted butter, egg white, and a pinch of salt into a smooth batter; fold in toasted sesame seeds. Drop teaspoonfuls of the batter onto a separate parchment-lined baking tray, spreading thinly into small rounds. Bake at 350°F (175°C) for 6–8 minutes until edges brown. While still warm, lift each tuile and shape over a rolling pin or bottle for a curved shape; cool until crisp. Whip the heavy cream with powdered sugar and vanilla to soft peaks. When pavlova is fully cool, spoon or pipe the whipped cream into the center and top with fresh berries or fruit if using. Garnish with black sesame tuiles around or on top for crunch and a lovely visual contrast. Serve immediately so the meringue stays crisp on the outside and marshmallow-soft inside. Enjoy the tea-scented elegance — a crunchy, creamy bite every time! Coconut Lime Pavlova With Toasted Coconut Light, crisp pavlova crowned with tangy lime cream and crunchy toasted coconut — tropical bliss in every bite. Ingredients: 4 large egg whites, at room temperature 1 cup (200 g) caster (superfine) sugar 1 tsp vanilla extract 1 tsp white vinegar 2 tsp cornstarch (cornflour) 1/2 cup (45 g) shredded coconut, plus 2 tbsp extra for garnish Zest of 1 lime 1 cup (240 ml) heavy cream, cold 2–3 tbsp powdered (icing) sugar, to taste 2 tbsp lime juice (fresh) 1–2 tsp lime zest (extra, for folding into cream or garnish) Pinch of salt How to Make: Preheat oven to 300°F (150°C). Line a baking sheet with parchment and draw a 7–8 inch circle as a guide. Toast 1/2 cup shredded coconut in a dry skillet or oven for 5–7 minutes until golden, stirring often; watch closely so it doesn’t burn. Set aside to cool. In a clean, dry bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the caster sugar, one tablespoon at a time, while beating until the meringue is glossy and stiff peaks hold and the sugar has dissolved. Gently fold in the vanilla, vinegar, and cornstarch until combined. Fold in the cooled toasted coconut and lime zest very gently, keeping air in the meringue. Spoon the meringue onto the parchment inside the circle, shaping into a round with slightly higher edges to hold the topping. Bake for 50–60 minutes until the outside is dry and lightly golden; turn the oven off and leave the pavlova inside to cool completely with the door ajar for about 1 hour (this helps prevent cracks). While the pavlova cools, whip the cold heavy cream with powdered sugar until soft peaks form, then fold in lime juice and extra lime zest to taste. Just before serving, top the pavlova with the lime cream, sprinkle with the extra toasted coconut and extra zest, and serve immediately. Enjoy a slice of tropical crunch and zippy lime — perfect for sunny days or any time you need a light, showy dessert. Espresso Dark Chocolate Pavlova With Coffee Anglaise Espresso Dark Chocolate Pavlova with Coffee Anglaise — a crunchy, cloud-like meringue kissed with espresso and studded with dark chocolate, finished with a silky coffee custard. Ingredients: 4 large egg whites, room temperature 1 cup (200 g) superfine/granulated sugar 1 tsp cornstarch 1 tsp white vinegar 1 tsp instant espresso powder 1 tsp vanilla extract 2 tbsp unsweetened cocoa powder (sifted) 3 oz (85 g) dark chocolate, roughly chopped 1 cup heavy cream, cold (for whipping) 1 tbsp powdered sugar (for whipped cream) Fresh berries or chocolate shavings, for garnish (optional) For the Coffee Anglaise: 3 large egg yolks 1/3 cup (70 g) granulated sugar 3/4 cup (180 ml) whole milk 1/2 cup (120 ml) heavy cream 1 tbsp instant espresso powder (or strong brewed espresso) 1 tsp vanilla extract Pinch of salt How to Make: Preheat oven to 250°F (120°C). Line a baking sheet with parchment and draw a 9-inch circle as a guide. In a perfectly clean bowl, whisk the egg whites until soft peaks form. Sprinkle in the espresso powder, then add sugar one tablespoon at a time, whisking after each until glossy stiff peaks form. Fold in cornstarch, vinegar, and vanilla gently, then sift in cocoa and fold until streaks disappear. Spoon the meringue onto the parchment within the circle, smoothing the top and creating a slight well in the center. Sprinkle chopped dark chocolate over the top. Bake for 65–75 minutes until the outside is dry and crisp. Turn oven off, leave the door slightly ajar, and let the pavlova cool completely in the oven. While the pavlova cools, make the Coffee Anglaise: whisk egg yolks and sugar in a heatproof bowl until pale. Heat milk and cream with espresso powder just to a simmer, then slowly temper a few tablespoons into the yolk mixture, whisking constantly. Return the tempered mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (do not boil). Remove from heat, stir in vanilla and salt, then strain and cool. Whip the cold cream with powdered sugar to soft peaks and fold a couple of tablespoons of cooled Coffee Anglaise into it if you like extra coffee flavor. Place the cooled pavlova on a serving plate, fill the center with whipped cream, drizzle with more Coffee Anglaise, and scatter extra chocolate shavings or berries on top. Serve immediately so the pavlova stays crisp on the outside and soft inside — enjoy that espresso-chocolate cloud! Enjoy every coffee-kissed bite! Strawberry Balsamic Pavlova With Basil Chantilly A bright, tangy pavlova layered with macerated strawberries and herby basil-scented chantilly — a summer showstopper. Ingredients: 4 large egg whites, at room temperature 1 cup (200 g) superfine or caster sugar 1 tsp vanilla extract 1 tsp white vinegar 1 tbsp cornstarch (cornflour) Pinch of salt 1 cup (240 ml) heavy cream (chilled) 2 tbsp powdered sugar (icing sugar), plus extra to taste 2 tbsp finely chopped fresh basil (packed) 1 lb (450 g) fresh strawberries, hulled and sliced 1–2 tbsp balsamic vinegar (preferably aged) for macerating strawberries 1–2 tbsp granulated sugar for macerating (adjust to taste) Zest of 1 lemon (optional, for strawberries) Fresh basil leaves for garnish How to Make: Preheat oven to 250°F (120°C). Line a baking sheet with parchment and draw a 7–8 inch circle as a guide. In a clean, dry bowl beat egg whites with a pinch of salt until soft peaks form. Gradually add superfine sugar, 1 tbsp at a time, beating well until glossy and stiff peaks form and sugar is dissolved. Gently fold in vanilla, vinegar, and cornstarch until just combined. Spoon the meringue onto the parchment inside the circle, shaping into a nest with a slightly higher rim to hold toppings. Bake for 1 hour 15 minutes to 1 hour 30 minutes, until crisp outside and slightly marshmallowy inside. Turn off oven and let pavlova cool inside with the door ajar. Meanwhile, toss sliced strawberries with balsamic, granulated sugar, and lemon zest if using. Let macerate 15–30 minutes to release juices. Whip chilled cream with powdered sugar until it holds soft peaks. Fold in the chopped basil gently, tasting and adding more sugar if desired. When pavlova is completely cool, transfer to a serving plate. Spoon basil chantilly into the center. Top with macerated strawberries and drizzle a little of the balsamic-infused juices over everything. Garnish with fresh basil leaves and serve immediately so the shell stays crisp. Enjoy — a sweet, tangy, herb-kissed dessert that looks as lovely as it tastes. Gluten- and Dairy-Free Mixed Berry Pavlova (Aquafaba) Light, airy, and totally dairy- and gluten-free—this mixed berry pavlova uses aquafaba for a meringue that’s crisp outside and marshmallow-soft inside. Ingredients: 1 can (about 400 g) chickpeas — reserve 3/4 cup (180 ml) aquafaba (liquid) 1 cup (200 g) superfine or caster sugar 1 tsp white or apple-cider vinegar 1 tsp cornstarch (cornflour) 1 tsp vanilla extract Pinch of salt 1 cup canned full-fat coconut cream, chilled (or coconut whipped cream) — for topping 2–3 cups mixed berries (strawberries, raspberries, blueberries, blackberries), washed and drained 1–2 tbsp powdered sugar or maple syrup (optional, to sweeten coconut cream) Zest of 1 lemon (optional, for the berries) Fresh mint leaves for garnish (optional) How to Make: Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper. Strain aquafaba from the can and measure 3/4 cup (180 ml). Chill for 10 minutes if warm. In a large clean bowl, beat aquafaba with an electric mixer on medium-high until soft peaks form (5–10 minutes). Gradually add the superfine sugar, a tablespoon at a time, beating well after each addition until glossy stiff peaks form (about 8–12 more minutes). Sprinkle in the cornstarch, vinegar, vanilla, and a pinch of salt; fold gently to combine. Spoon the meringue onto the prepared sheet in a 7–8 inch (18–20 cm) round, creating a slight well in the center for the topping. Bake at 250°F (120°C) for 60–70 minutes, then turn the oven off and leave the pavlova inside to cool completely for at least 2 hours (or overnight) with the door slightly ajar. While pavlova cools, chill the coconut cream. If using whole coconut cream, whip the thick top layer with optional powdered sugar or maple syrup and a little vanilla until smooth and fluffy. Toss mixed berries with lemon zest and a teaspoon of maple syrup if you like them sweeter. When pavlova is fully cool, gently top the center with the whipped coconut cream and pile on the mixed berries. Garnish with mint if using. Serve immediately to enjoy the crisp shell and soft center. Enjoy a naturally free-from dessert that looks elegant and tastes utterly celebratory! Autumn Pear, Fig, and Honey Pavlova Autumn Pear, Fig, and Honey Pavlova — a crisp, cloud-like meringue topped with caramelized pears, roasted figs, and warm honey. Ingredients: 4 large egg whites, at room temperature 1 cup (200 g) caster (superfine) sugar 1 tsp white vinegar or lemon juice 1 tsp cornstarch (cornflour) 1 tsp vanilla extract 1/2 cup (120 ml) heavy cream 2 tbsp icing (confectioners’) sugar, sifted 2 ripe but firm pears (Bosc or Anjou), peeled, cored, and sliced into wedges 6–8 fresh figs, halved 2 tbsp unsalted butter 2 tbsp honey (plus extra for drizzling) 1/4 tsp ground cinnamon Pinch of salt Optional: toasted walnuts or hazelnuts, roughly chopped; fresh mint for garnish How to Make: Preheat oven to 250°F (120°C). Line a baking sheet with parchment and draw a 9-inch circle as a guide. Beat egg whites in a clean bowl until soft peaks form. Gradually add caster sugar, one tablespoon at a time, beating until glossy stiff peaks form and sugar is dissolved. Gently fold in vinegar, cornstarch, vanilla and a pinch of salt until just combined. Spoon meringue onto the circle on the parchment, shaping into a round with slightly higher edges to make a shallow well in the center. Bake for 1 hour 15 minutes, then turn off the oven and leave the pavlova inside to cool completely (about 1 hour) with the door slightly ajar. Meanwhile, melt butter in a skillet over medium. Add pear slices, honey, and cinnamon and sauté until pears are tender and glazed, about 5–7 minutes. Transfer pears to a plate. In the same skillet, place fig halves cut-side down for 1–2 minutes until lightly caramelized. Remove and set aside. Whip heavy cream with icing sugar until soft peaks form. When pavlova is cool, spoon whipped cream into the center. Arrange caramelized pear slices and fig halves on top. Drizzle with extra honey and scatter toasted nuts and mint if using. Serve immediately so the meringue stays crisp at the edges and soft inside. Enjoy the cozy, honeyed flavors of autumn in every crunchy, creamy bite! Conclusion You’ve got a dozen bright pavlova ideas now. Pick one that fits your fruit, time, and guests. Whip the egg whites until stiff, bake low and slow, then cool completely. Top with cream or a substitute, add fruit, sauces, or nuts, and serve right away. Store plain shells in an airtight container. Use toppings fresh to keep the crunch. Taste, adjust sweetness, and enjoy a light, pretty dessert you can make again.