Wed, 22 July 2026
Adrian’s Pavlova Royal Recipe
Toppings
Method:
I’d pop the oven on first, setting it to 130°C (fan 110°C if using fan)/250°F/Gas Mark ½, so it’s nice and gentle for the meringue.
Separate your eggs, keeping the yolks aside for another recipe if you like.
Add the egg whites to the bowl of a stand mixer and whisk until they reach soft peaks.
With the mixer still running, add the sugar gradually, one tablespoon at a time.
Don’t rush this step—it makes all the difference.
Keep whisking until the meringue is thick, glossy and holds its shape.
To check it’s ready, rub a little between your fingers. If it feels smooth with no sugar grains, you’re good to go.
Add the vinegar and cornflour right at the end and mix through.
Line one large baking tray with baking parchment.
Spoon about two-thirds of the meringue onto one side and spread it into a 20cm circle.
Using the back of a spoon, create plenty of peaks and swirls around the edges for that beautiful rustic look. Spread the remaining meringue onto the second half of the tray, shaping it into a 10cm circle.
This one should be a little flatter, but still with a few gentle swirls on top.
Bake both meringues for 1-2 hours, until the outside is crisp.
Then switch the oven off and leave them inside with the door closed until completely cooled.
This slow cooling gives you that lovely crisp shell with the perfect soft, chewy centre.
To serve, whip the cream softly and fold it through with the yoghurt, smother the pavlova with cream and decorate the top fruit of your choice.
