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Trevor's Kitchen - The    Art and Soul of Cooking



For the Pavlova

4 egg whites

250g castor sugar

1 teaspoon vanilla essence

1 teaspoon vinegar

1 teaspoon corn flour

For the Filling

100g raspberries

100g blueberries

200g strawberries

350ml fresh double cream (38-40%)

For the Lemon Curd

Recipe here


  • whip the egg whites to "full peak"

  • slowly add the sugar to the egg whites whilst continuing to whisk the meringue

  • once all the sugar is added, gently stir in the combined vanilla essence, vinegar and corn flour

  • split the mixture into 3, place the meringue on baking parchment  and form into 3 circles

  • bake for 10 minutes on 140oC and then reduce heat to 100oC and bake for a further 45 minutes

  • turn the oven off and allow to cool

For the Filling​

  • whip the cream

  • place a layer of cream, 1/3 of the berries and several dessert spoons of the lemon curd on the base layer

  • place the second meringue circle on the first layer and repeat

  • finally place the final meringue circle on the second layer

  • any remaining fruit, cream and lemon curd-spread around the base in "dollops" 

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