smashed pavlova with mulberries

and roasted raspberry jam

  • 225ml eggwhite (about 6 eggs), at room temperature+
  • 1½ cups (330g) caster (superfine) sugar
  • 1½ teaspoons white vinegar
  • 1½ cups (375ml) single (pouring) cream
  • 200g mulberries++
  • micro (baby) mint leaves, to serve
  • icing (confectioner’s) sugar, for dusting

roasted raspberry jam

  • 500g raspberries
  • ¾ cup (165g) caster (superfine) sugar
  • 1 vanilla bean, split and seeds scraped


  1. Preheat oven to 220°C (425°F). To make the raspberry jam, place the raspberries, sugar, vanilla bean and seeds in a small roasting pan and toss to combine. Bake, stirring occasionally, for 25–30 minutes or until thickened. Allow to cool completely. Remove and discard the vanilla pods.
  2. Reduce the oven temperature to 150°C (300°F). Place the eggwhite in the bowl of an electric mixer and whisk on high speed until stiff peaks form. Add the sugar, 1 tablespoon at a time, whisking for 30 seconds before adding more. Scrape down the sides of the bowl. Whisk for a further 6 minutes or until glossy. Add the vinegar and whisk for 2 minutes. 
  3. Line a baking tray with non-stick baking paper. Place spoonfuls of the meringue onto the tray to make a rough 22cm round. Reduce the oven temperature to 120°C (250°F) and bake for 1 hour. Turn the oven off and allow the pavlova to cool completely in the oven with the door closed. 
  4. Place the cream in a clean bowl of the electric mixer and whisk until stiff peaks form. Place the pavlova on a large serving plate and gently crush with the back of a large spoon. Top with the cream and drizzle with the roasted raspberry jam. Sprinkle with the mulberries and mint and dust with icing sugar to serve. Serves 8–10

+ Making meringue is a science – be sure to measure the eggwhites carefully, remembering egg sizes do vary.

++ Mulberries are available from greengrocers when in season. You can also swap in blackberries or your favourite type of berries.

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