Nectarine and Raspberry Pavlova

So it is that time of year again... The highlight of my year... The time that when you are watching it you what to eat everything...

The Great British Bake Off is back!!!

I (as well as sooooooo many other people) absolutely adore this BBC smash hit TV programme so much so that whilst Series 6 is on, every Sunday I will be baking a tasty treat from different recipes books/websites.

With this being the first of the series, I decided to bake something summery scrumptious, perfect for those sunny days, a Nectarine and Raspberry Pavlova from Tesco's Real Food website.

Prepare to have your mouth watering and taste bud tingling...

Note: this recipe is from Tesco's Real Food, I have simply shared the recipe as it is absolute delicious! No copyright infringement intended. All photographs are my own.
Serves 8     
20 minutes to prepare and 1hr 30mins to cook, plus 15mins cooling and 1hr chilling


  • 3 large egg whites
  • 175g caster sugar
  • 1 tsp cornflour
  • 1 tsp vanilla essence
  • 1 tsp white wine vinegar
  • 250g raspberries
  • 1 tbsp caster sugar
  • 300ml double cream
  • 2 ripe nectarines, stoned and thinly sliced       

  • Method

    1. Preheat the oven to Gas Mark 1-2, 130°C, 250°F, fan 110°C.
    2. Line a baking sheet with non-stick baking paper and draw a 23cm circle in the centre.
    3. Whisk the egg whites in a grease-free bowl until they form stiff peaks. (I would use an electrical or hands free whisk as it takes less time.) Add half the caster sugar and whisk again until the mixture is thick and shiny. Mix the cornflour, vanilla and vinegar to a paste and fold into the eggs whites with the remaining sugar.
    4. Pile the meringue into the circle on the baking sheet, making a hollow in centre. Bake for about 1 1/4 -1 1/2hours or until pale brown but a little soft in the centre. Leave to cool.
    5. To make the raspberry sauce, mash 100g of the raspberries with the caster sugar, stir until the sugar dissolves. Now push the mixture through a sieve to remove the pips. Chill until required.
    6. Whip the cream until it forms soft peaks, heap in the centre of the meringue and top with the remaining fruit. Serve within 1 hour of filling.

    The finished product:

    The Pavlova is delicious, light and definitely tasty. The bitterness of the raspberries with the sweetness of the nectarines and sauce, all of the flavours complement each other beautifully. The softness of the meringue with the fruit creates texture and it will definitely leave you wanting more!

    So there you have it, a summery treat to kick off the Sunday Baking series!
    What have you made recently? Have you been watching GBBO?
    Until next time

    All photographs are my own!
    More recipes from Tesco's Real Food:
    GBBO airs on Wednesdays, 8pm on BBC One. Catch up now on BBC iPlayer.
    Recipe from Tesco's Real Food! No copyright infringement intended.


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