Cracking with flavour

Welcome to PepperBox

I am of legal drinking age in

You have to be 18+ to enter this site. Get the facts at

Available at Tesco, Waitrose, Ocado and other selected retailers

Pink Peppercorn Pavlova

Serves: 6-8
Total cooking time: 60 mins
Pink Peppercorn Pavlova

Ingredients HIDE SHOW

  • Ingredients for 6-8
  • 4 large free range egg whites
  • 200g caster sugar
  • 1 tsp cornflour
  • 1 tsp white wine vinegar or lemon juice
  • Approx 300-400g summer fruit
  • 300ml double cream
  • 2-3 tbsp icing sugar

It shouldn’t work…but it really does!

  1. Preheat oven to 140C/gas mark 1. 
  2. Line a tray with parchment (tip: use some of your meringue mix to dab in the corners to hold the paper down during cooking). 
  3. In a mixer, whip up the egg whites to a stiff peak.
  4. Then add the sugar a tablespoon at a time for the first 4 tablespoons, allowing the whites to return to stiff peaks each time. 
  5. Add the remaining sugar as a steady stream while the whisk is running, until all the sugar is incorporated. 
  6. Add the cornflour and lemon juice at the end.
  7. Dollop the mix onto your prepared tray and with the back of a spoon create a large circle with a crater to allow for the cream and fruit.
  8. Cook for an hour or until the meringue comes away from the parchment and feels firm to touch.
  9. Leave to cool.
  10. Whip the cream adding icing sugar to taste – dollop onto the meringue and cover with your favourite summer fruits. Sprinkle with icing sugar.
  11. Serve with a glass of PepperBox Rosé, enjoy!