Serves: 8


  • 6 eggs, separated
  • 270g (1 ¼ cups) castor sugar
  • 10ml (2 tsps cornflour
  • 5ml (1 tsp) white vinegar
  • 3ml (½ tsp) vanilla extract
  • 250ml (1 cup) ALL GOLD strawberry jam
  • 60ml (4 tbsps) water
  • 125ml (½ cup) cream, whipped
  • 45ml (3 tbsps) castor sugar
  • 100g strawberries, hulled and sliced
  • 100g blueberries
  • 100g raspberries
  • 100g blackberries

Preparation method

Preheat oven to 120°c. Line a baking sheet with foil. Draw a circle 22cm in diameter on the foil. Use an electric mixer to whisk egg whites in a clean dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick and glossy and sugar dissolved. Add cornflour, vinegar and vanilla. Whisk until just combined. Spoon meringue onto foil, using the marked circle as a guide. Smooth sides and top of pavlova. Bake in oven for 1-½ hours or until pavlova is dry to the touch. Turn off oven. Leave in oven with the door ajar to cool completely. Transfer onto a plate. Mix ALL GOLD strawberry jam with water to form a thick sauce and set aside. Spread the pavlova completely with whipped cream sweetened with castor sugar. Combine the strawberries, blueberries and raspberries in a bowl and toss with about ½ of the strawberry jam sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle of the pavlova, leaving a border of cream and meringue. Serve immediately in large scoops with remaining strawberry jam sauce.

Courtesy of ALL GOLD