Gooseberry pavlova

Lifestyle Recipes Baking and desserts Gooseberry pavlova A glorious, showstopping centrepiece guaranteed to delight family and friends Save Comment speech bubble icon Gift this article free Gift article Give full access to this article, free time. You have 15 articles left to gift, this month. Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Add us as preferred source Share article Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Brontë Aurell Published 05 June 2026 2:48pm BST Related Topics Meringue recipes, Baking recipes, Fruit recipes, Dessert recipes, Gooseberry recipes, Dinner party recipes Save Comment speech bubble icon Share article Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Gift this article free Gift article Give full access to this article, free time. You have 15 articles left to gift, this month. Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Add us as preferred source This stunning summer dessert is well worth the effort Credit: Peter Cassidy  Brontë Aurell Published 05 June 2026 2:48pm BST The tart berries with sweet meringue make a perfect summer dessert. Requires chilling and cooling time Overview Prep time 1 hr 20 mins Cook time 1 hr 30 mins Serves 4 -5 Ingredients For the meringue layer 6 egg whites 350g caster sugar 1 tsp vanilla sugar or the vanilla seeds from 1 pod 2 tsp cornflour A few drops of vinegar For the pastry cream 1 egg yolk 1 whole egg 30g cornflour 80g caster sugar ¼ tsp salt 500ml whole milk Seeds from 1 vanilla pod 25g unsalted butter For the gooseberry compote 300g fresh gooseberries, plus extra to garnish 2-3 tbsp caster sugar (or more if needed) For the cream topping 300ml whipping cream Method Step Preheat the oven to 120C/100C fan/gas mark ½. Step To make the meringue, whip 6 egg whites in the very clean bowl of a stand mixer or with a hand-held electric whisk until soft peaks form.  Step Start to slowly add 350g caster sugar mixed with 1 tsp vanilla sugar or the vanilla seeds from 1 pod, bit by bit.  Step Continue whisking at high speed for around four to five minutes until the meringue is stiff and glossy. If you can no longer feel the sugar grains, it is a good indication.  Step Fold in 2 tsp cornflour and a few drops of vinegar. Step Pile the meringue on to a baking sheet lined with non-stick baking parchment in a loose rectangle shape.  Step Bake in the warm oven for around 1 hour 30 minutes or until crisp on the outside.  Step Turn off the oven but leave the meringue in there to cool for a good few hours if you can, with the door propped open with a wooden spoon. Step Meanwhile, prepare the pastry cream. Whisk together 1 egg yolk and 1 whole egg with 30g cornflour, 80g caster sugar and ¼ tsp salt until well combined and set aside.  Step Heat 500ml whole milk and the seeds from 1 vanilla pod until just boiling in a saucepan. Step Slowly pour one third of the milk into the egg and cornflour mixture, while whisking vigorously to incorporate but not scramble the eggs.  Step Pour the egg mixture back into the saucepan with the rest of the milk. Step Whisk continuously and bring to the boil again for around 30 seconds until thickened. Remove from the heat and stir in 25g unsalted butter. Step Pour into a bowl and leave to cool with a layer of baking parchment on top to prevent a skin from forming.  Step Refrigerate, ideally for a few hours, before using. (This makes twice as much as you need but leftovers will keep well in the fridge for a few days.) Step Prepare 300g fresh gooseberries by removing the tops and tails.  Step Place into a saucepan with 2-3 tbsp caster sugar (or more if needed) and a dash of water. Bring to the boil and cook for three minutes until the berries are soft.  Step Mash lightly with a fork and taste – they might need more sugar. Gooseberries are delightful because they are sour, so don’t add too much. Set the compote aside to cool, then refrigerate until needed. Step For the topping, whip 300ml whipping cream and fold together with half the quantity of pastry cream. Step Place the meringue on a serving plate and pile over the whipped cream mixture.  Step Top with the gooseberry compote and extra fresh gooseberries to garnish. Extracted from ScandiKitchen Summer by Bronte Aurell (Ryland Peters & Small, £10.86)   Join the conversation Show comments The Telegraph values your comments but kindly requests all posts are on topic, constructive and respectful. Please review our commenting policy. Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email The Telegraph values your comments but kindly requests all posts are on topic, constructive and respectful. Please review our commenting policy. Related Topics Meringue recipes, Baking recipes, Fruit recipes, Dessert recipes, Gooseberry recipes, Dinner party recipes License this content You need to be a subscriber to join the conversation. Find out more here. Log In Subscribe Advertisement More Stories