Brown Sugar Pavlova with Summer Fruits  

Tue, 2 June 2026

A summer is not summer without a pavlova and this version using brown sugar gives extra texture and chewiness to the meringue. 

Ingredients: 

150g brown sugar 

150g caster sugar 

6 medium egg whites 

1 tsp vanilla extract 

150g raspberries 

150g strawberries 

150g blackberries 

1whole pineapple cut into chunks or 2 tins of pineapple 

450ml cream 

2 tbsp icing sugar 

Method 

Heat the oven to 150 degrees and line two large baking trays with baking parchment. Using a 900g loaf tin as a template, trace two rectangles onto the parchment.  

Start to whip the egg whites on low speed in a stand mixer or with an electric whisk until small bubbles form. Turn the speed up to medium and whisk to stiff peaks. Add the sugar mix, 1 tbsp at a time, whisking between each addition until all the sugar has been added. Drop in the vanilla. Whisk for 3-4 mins more until the meringue is smooth  

Spoon the meringue into a piping bag fitted with a star nozzle, and pipe it over the parchment using the templates so you have two equal size meringue rectangles. Bake for 50 mins-1 hr until crisp, then turn off the oven. Leave to cool inside. 

Whisk the cream, icing sugar and vanilla extract to soft peaks using an electric whisk. Place one meringue on a serving plate, then spoon over half the cream and half the fruit, top with the second meringue, then the rest of the cream and the remaining fruit.