Berry Pavlova

Serves 4 - 6 

4 extra large egg whites
420 g (2 cups) Huletts Castor Sugar
For the topping:
310 ml (1¼ cup) cream
5 ml (1 t) vanilla essence
25 g (2 T) Huletts Castor Sugar
fresh berries of your choice
crystallized rose petals, see recipe below
For the rose petals
±30 rose petals
1 extra large egg white
60 ml (4 T) Huletts Castor Sugar


  1. Preheat the oven to 140ºC. Line a baking tray with baking paper or aluminium foil (shiny side down).
  2. Using an electric mixer whisk the egg whites until soft peaks form, then slowly add the castor sugar, a little at a time until all the sugar is incorporated and the mixture is smooth and glossy.
  3. Pile mixture onto the prepared sheet and spread meringue to desired shape. Use a palette knife to neaten sides and top.
  4. Bake for 1 hour, then turn off oven and allow to cool completely in the oven.
  5. Whip up the cream with the sugar and vanilla essence until fluffy, place onto the Pavlova and top with mixed berries and crystallized rose petals.
Method for rose petals
  1. Carefully remove the petals from the roses, lightly whisk the egg white and spoon the sugar into a shallow bowl.
  2. Hold the base of a petal using the tip of your thumb and fore finger and paint both sides with the egg white, ensuring you cover the whole petal.
  3. Spoon the sugar over the petal, shaking off any excess.
  4. Place the petals on baking paper and leave to dry for at least 2 hours or overnight if possible. The crystallized petals can be stored in an airtight container for up to 2 weeks.