4 Egg whites
250g Caster sugar
1 tsp cornflour
1 tsp white wine vinegar
1 tsp vanilla extract
300g double cream
50g full-fat greek yoghurt
3 tbsp icing sugar
Set your Everhot oven to 120C.
Mark out the circumference of a large plate on baking parchment and place it on a flat baking tray.
Whisk the egg whites until they form stiff peaks then, continue whisking adding 1 tbsp of sugar at a time until the mixture looks glossy.
Whisk in the cornflour, vinegar and vanilla extract.
Spread the meringue inside the circle making the sides approx 2cm higher than the centre.
Bake in the middle of the oven for approx 1h 30min-2hrs.
Place 150g of blackberries in a food processor along with 1 tbsp of icing sugar and blitz until smooth. Press through a sieve and set aside.
Whip the double cream until soft peaks then add yoghurt and the remaining 2 tbsp of icing sugar. Mix in gently.
Once the pavlova has cooled down, transfer it on to a serving plate. Spread the whipped cream over, then scatter blackberries on top and finally pour the sauce over.
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17 North West Circus Place, Edinburgh, EH3 6SX.
Telephone: 0131 226 2255
9 Rosebery Place, Gullane, EH31 2AN.
Telephone: 01620 842741