Facebook Live Recipes Meringues Pavlova Whipping It Up!

Whipping It Up! Pavlova

Perfect to share with friends and family, serve whole but separates into 8 individual portions

What is Whipping It Up, Pavlova?

A beautifully light dessert that is perfect for entertaining, it’s made with our Whipping It Up! range of flavours, you can use any flavour to create this dessert to suit your taste.

In addition, you can also try our other Whipping it up flavours in our range. 

If you would like to check our full range of Natural Flavoured Icing Sugars/Whipping it up and Cocoa Powders click here.

Check more recipes out here.

You can watch the Facebook live on our YouTube Channel by clicking this link. Please don’t forget to subscribe to our channel, it is free and you will receive notifications of future lives.https://youtu.be/qno6HP5ld8o


For the Pavlova
250g Sugar and Crumbs Whipping It Up ( Flavour of your choice)
70ml Room temperature water
For the Topping
300ml Double Cream 
1 Tbsp Whipping It Up 
Fresh Cherries or Berries 
For the Coulis
100g Fresh Berries 
1Tbsp Water 
1Tbsp Whipping It Up or Icing Sugar


1. Preheat the oven to 160c, line a baking tray with baking paper.

2. Place the Whipping It Up in a clean mixing bowl with a wish attachment and add in the water, chop in and then whisk for 5-6 minutes on a medium speed until it’s holding its shape.

3. I’ve used the Nifty Nozzle ‘Mrs Whippy’, place this in a piping bag and then half fill with the Whipping It Up, Pipe in a two by four formation onto the baking tray, Try to pipe so they touch each other a little, make sure that you face the nozzle downwards onto the tray and that you squeeze and lift to create a large meringue shape. If you twist and squeeze at the same time you will get a lovely ruffled effect, fill up your piping bag once needed and complete by filling in the gaps with the remaining meringue.

4. Bake in the oven for 25 minutes then turn off the oven and leave it inside the oven to cool down with the oven.

5. Make the cream topping by whisking the cream until thick, using the same nozzle in a clean piping bag and then pipe in the same way on top of each meringue circle.

6.  To make the coulis, add the fruit, water and sugar to a food processor and blitz until runny.

7.  Drizzle on top of the meringues before serving and add your fresh fruit.

Best eaten within 3 days, keep in the fridge.


Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *