For a real taste of summer, try Alex McKay's juicy berry meringue creation.

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  • The pavlova 

  • 2 large egg whites

  • 60g caster sugar

  • 40g icing sugar, plus a little for dusting

  • 30g flaked almonds

  • The cream and filling

  • 250g mascarpone

  • 150ml double cream

  • 50g icing sugar

  • The scraped seeds of 1 vanilla pod

  • 400g raspberries

  • 8 small scoops of vanilla ice cream

  • The raspberry sauce

  • 500g raspberries

  • 125g caster sugar

  • Sprigs of mint to garnish


  • 1.

    Preheat your oven to 120c.

  • 2.

    Make a template by cutting a 10cm x 4cm rectangle out of a piece of plastic. Whip the egg whites to firm peaks. Add the sugar caster sugar slowly, whisking continuously, until very firm and glossy. Fold in the icing sugar.

  • 3.

    On a tray lined with non stick paper, make 8 rectangles of meringue as thinly as possible using the plastic template. Sprinkle over the flaked almonds and dust with icing sugar. Bake for 2 hours or until dry on top and underneath.

  • 4.

    Whisk the mascarpone together with the double cream icing sugar and vanilla seeds until thick.  

  • 5.

    Puree half of the 500g raspberries with the sugar and 50ml water. Strain though a fine sieve into a small saucepan. Bring to the boil, add the whole raspberries, warm gently and remove from the heat.

  • 6.

    To serve, place 2 scoops of vanilla ice cream in the centre of each plate, top with a slice of meringue, a little of the cream and some raspberries, top with a little more of the cream and a second rectangle of meringue. Place a spoonful of the mascarpone cream at each end of the rectangles, dust with icing sugar, garnish with mint and spoon the warmed raspberries all around.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1090kj
  • Fat Total 57g
  • Saturated Fat 31g
  • Protein 15g
  • Carbohydrate 136g
  • Sugar 113g
  • Sodium 393mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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