Summer Pavlova

150 People love it

Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.

Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.

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Prep Time

20 Min

Total Time

30 Min


FOR THE MERINGUES 2 egg whites 40 g/11/2 oz caster sugar 1 tsp cornflour 1 tsp vanilla extract 1 tsp vinegar FOR THE FILLING 300 ml/101/2 fl oz low fat cream cheese 150 ml/5 fl oz low fat natural yogurt 1/2–1 tsp vanilla extract, or to taste 300 g/107/2 oz mixed berries.


1 Preheat the oven to 120°C/250°F/Gas Mark 12 and line a baking sheet with non-stick baking paper. Whisk the egg whites in a grease-free bowl until stiff then gradually add the sugar a spoonful at a time, whisking well after each addition. Stir in the cornflour, vanilla extract and the vinegar. 2 When all the sugar has been added and the mixture is stiff, spoon onto the lined baking sheet and form into a a 15-cm/6-inch round, hollowing out the centre to form a case. 3 Bake in the oven for 11/2–2 hours, or until crisp. Switch the oven off and leave to cool in the oven. Remove from the oven and leave until cold before removing from the baking sheet. Store in an airtight container until required. 4 Beat the cream cheese and yogurt together in a bowl until well blended, then stir in the vanilla extract. Clean the fruits if necessary, cutting any large fruits into bite-sized pieces. When ready to serve, pile the cheese filling in the centre of the pavlova case, top with the fruits and serve cut into 6 slices.

Nutritional Facts

calories per portion 73