Pavlova with Berries and Passionfruit
A dessert classic

Pavlova with Berries and Passionfruit

  • Cook: 120 min
  • Servings: 8


  • 6 egg whites (room temperature)
  • 350 g sugar
  • 1 tbsp cornflour
  • 2 tsp white wine or balsamic vinegar
  • 600 g mixed berries (strawberry, blueberry, redcurrant, raspberry)
  • 300 g Apetina® Natural Cream Cheese (2 packages)


Add passionfruit for a bit of colour and tangyness! You can also top with mint or lemon peel.


Slice up and serve for a delicious summery dessert.

Try a new take on the dessert classic by topping it with cream cheese instead of whipped cream. The result is a more intense, yet fresh flavour.

Preheat the oven to 180 degrees. Whisk the egg whites with a hand mixer until they form stiff peaks, then whisk in the sugar, 1 tbsp at a time, until the meringue looks glossy. Whisk in the vinegar, cornflour and vanilla.

Take out a baking tray and line it with a piece of parchment paper. Spread the meringue onto the tray forming a round, flat circle (approx 25 cm in diameter). Put the meringue in the oven and lower the temperature to 140 degrees. Bake for approx 1 hour. The meringue should be crisp on the outside and soft on the inside. Turn off the oven and let the pavlova cool down in the slightly open oven.

Whisk the cream cheese until airy and light and spread over the meringue. The cream cheese can also be mixed with whipped cream for an even lighter result. Top the cake with berries of your choice.


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