Pavlova royale | Jamie Oliver recipes (2024)

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Pavlova royale

Raspberries, Pimm's & lemon curd

  • Vegetarianv

Raspberries, Pimm's & lemon curd

  • Vegetarianv

“With sweet raspberries, pops of fresh mint and zingy lemon curd, this dessert is fit for royalty. Making your own meringue is easier than you might think, and it’s totally worth it in my eyes – you’ll end up with a beautifully crisp exterior, and the most outrageously chewy centre. ”

Serves 16

Cooks In2 hours plus cooling time

DifficultyNot too tricky


Nutrition per serving
Of an adult's reference intake

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  • 6 large free-range eggs
  • 300 g caster sugar
  • 600 g raspberries
  • 2 tablespoons Pimm's
  • 50 g flaked almonds
  • 600 ml double cream
  • 300 ml Greek yoghurt
  • 1 tablespoon icing sugar
  • 2 teaspoons vanilla paste or extract
  • 1 x 320g jar of lemon curd (or see tip to make your own)
  • 50 g white chocolate
  • 2 sprigs fresh mint

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The cost per serving below is generated by and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

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  1. Preheat the oven to 130°C/250°F/gas ½. Separate the eggs (save the yolks to make your own lemon curd, see tip below) and whisk the whites in a free-standing electric mixer until they form soft peaks then, with the mixer still running, gradually add the sugar 1 tablespoon at a time, until you have a beautiful thick, glossy meringue. Keep the mixer running for a few minutes, or until fully dissolved (rub a pinch of the mixture between your thumb and forefinger – if it feels smooth, you’re good to go).
  2. Line two large baking trays with greaseproof paper, then dollop two thirds of the mixture onto one tray. Spread the mixture out into a circle (roughly 30cm), then use the back of the spoon to flick up large peaks and troughs around the edges to make a rustic crown shape (like you see in the picture). Dollop the remaining third of the mixture onto the other tray, spread it out into a circle (roughly 20cm), using the back of the spoon to make smaller peaks and troughs (this meringue should be flatter).
  3. Bake for 1 hour, or until the shells are crisp, then turn the oven off, leaving the meringues in there until the oven is cool – this will give you a lovely chewy interior.
  4. Meanwhile, place half the raspberries in a bowl with the Pimm’s and put aside to macerate. Toast the flaked almonds in a small non-stick frying pan (or buy the pre-toasted flaked almonds, if you like).
  5. When you’re ready to assemble, whisk the double cream, yoghurt, icing sugar and vanilla paste to soft peaks and pile into the centre of the largest meringue. Scatter over the almonds, then spoon over half the lemon curd (give the lemon curd a stir in the jar first, to loosen) and macerated raspberries. Place the second meringue on top and repeat with the remaining ingredients. Decorate with fresh raspberries, shave or grate over the white chocolate, and pick over the mint leaves, to serve.


Finely grate the zest of 1 lemon into a non-metallic bowl, then squeeze in the juice from 2-3 lemons – you want about 100ml in total. Stir in 125g of caster sugar, a pinch of sea salt and 5 large free-range egg yolks, then place over a pan of gently simmering water for 15 minutes, or until all sugar has dissolved and curds form, stirring continuously. Remove from the heat and whisk in 100g of unsalted butter until completely melted, then cover with greaseproof paper and set aside until you’re ready to assemble.

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© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Pavlova royale | Jamie Oliver recipes (2024)


Is it OK to make pavlova the day before? ›

You can make it and leave it to cool in the oven overnight, or you can store a cooled, undecorated Pavlova in an airtight container. Once decorated with cream and toppings, they can be stored in the fridge until you're ready to serve, but they are best eaten that day.

What is difference between meringue and pavlova? ›

What's the Difference Between Pavlova and Meringue? Pavlovas and meringues are both made of whipped egg white, but a Pavlova has a delicate crispy exterior with pillowy soft marshmallow inside, while meringue is dry and crisp all the way through.

What does the vinegar do in a pavlova? ›

The acid will actually help stabilise your whipped whites too. That's why we add cream of tartar to our pavlova recipes. If you use a little more vinegar in the meringue, you'll encourage a soft centre and a crisp shell.

Can I leave my pavlova in the oven overnight? ›

Once baked, you have to let it completely cool down in the oven, to prevent the pavlova from collapsing. Usually this takes about 3 – 4 hours. You can leave the pavlova in the oven overnight too. A baked and cooled pavlova can be kept in an airtight container, or even in the oven for up to 24 hours.

How far in advance can I assemble pavlova? ›

Make ahead tip: Make the meringue disc and store in a deep airtight container for up to 2 days. About 3-4 hours before serving, top with whipped cream and keep in the fridge. Just before serving, add the fruits and raspberry sauce. Freeze ahead tip: Make and freeze the meringue disc for up to 1 month.

How many days will pavlova keep? ›

If you store your pavlova in an airtight container or wrap it well in cling film, it should keep its taste and texture for up to 2 days. The pavlova will taste best if eaten the day after you make it. After you add fruit and whipped cream to your pavlova, you'll need to eat it within a few hours.

Do you have to put vinegar in pavlova? ›

Our answer. In a meringue recipe, such as Nigella's Mini Pavlovas (from Domestic Goddess and on the Nigella website), the vinegar is added as it helps to stabilize the whisked egg whites and helps the meringue mixture to hold the air whisked in to it.

Why does my pavlova go chewy? ›

Sugar makes the pavlova mixture strong and stable, and is responsible for that super hard shiny crust. I found that as you reduce the sugar or increase the brown sugar (it has more moisture), the final result is a chewier, with a more fragile, shattery crust.

Why is my pavlova weeping in the oven? ›

You may be thinking why not just leave the pav in the oven for longer to ensure that the middle is cooked. Unfortunately there is one major problem associated with leaving the pav in the oven for too long - weeping pavs. Weeping can occur when the middle of the pav has dried out too much.

What happens if you overbeat pavlova? ›

If you do happen to overbeat your meringue (which may end up looking clumpy and watery) you can try to save it by adding another egg white.

Is baking paper or foil better for cooking pavlova? ›

Make sure your utensils and egg whites are free of any grease. Do not use parchment paper or a greased and floured baking sheet– the meringue will often stick to them. Use aluminum foil.

Why is my sugar not dissolving in pavlova? ›

If the sugar doesn't dissolve properly the meringue can “weep” droplets of moisture during and after baking. Beat the egg whites only until soft peaks form before you start adding the sugar; if you beat the whites until they are stiff and dry, the sugar will take longer to dissolve.

How do you know when a pavlova is done? ›

Bake the meringue: Bake for 60 to 70 minutes for 1 large pavlova, or 50 to 60 minutes for mini-pavlovas. The pavlovas are done when the outsides are dry to the touch. The interior of a properly cooked pavlova should be marshmallowy. It's fine if cracks form in the crust.

What is New Zealand pavlova? ›

Pavlova is a meringue-based dessert. Originating in either Australia or New Zealand in the early 20th century, it was named after the Russian ballerina Anna Pavlova. Taking the form of a cake-like circular block of baked meringue, pavlova has a crisp crust and soft, light inside.

Do eggs have to be room temp for pavlova? ›

Egg essentials

Bring eggs to room temperature before separating – set aside for at least 20 minutes after removing from the fridge. Cold egg white takes longer to beat, so it doesn't incorporate as much air, which is what makes meringue light and fluffy.

Can you make meringue the night before? ›

Swiss meringue can be made up to a day in advance and stored in the fridge in an airtight container. Similarly, Italian meringue can be made up to two days in advance and stored in the fridge in an airtight container.

Does pavlova go soft in the fridge? ›

Also, the meringues and cream would need to be refrigerated and the moist air in a fridge can also contribute to the meringues becoming soft.

How do you store cooked meringue overnight? ›

Once your meringues are cool, place them in an airtight container, with parchment paper in between the layers to prevent them from crushing each other in the container. Store them at room temperature for up to 3 weeks, or keep them in the freezer for up to 1 month.

Can you put meringue in the fridge overnight? ›

Meringue is sensitive to humidity, so if you want to keep it crisp on the outside, you need to store it in an airtight container. You can keep it in the fridge or freezer, as long as it is well sealed.


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