The THIRD Day – 3 Berry Pavlovas

The THIRD Day – 3 Berry Pavlovas

The THIRD Day – 3 Berry Pavlovas


On the third day of Christmas & family the Taste Magician gives to you… 3 Berry Pavlovas.

🎁 Let it snow, let it snow, let it snow! The journey to the passion called food this holiday season, now takes us to the lands of Australia and New Zealand and Pavlovas.

Pavlova’s are amazing because they can be big or small and include many of the Christmas colours. You can decorate it with fresh fruits or chocolates, anything you fancy, or anything you want to get rid of in your house. Since it is a very sweet dish, it attracts children like a magnet.

Pavlova’s are made by whipping together egg whites, tartaric acid or citric acid, and salt. Whip until there are firm peaks. When left on the table it really does brighten up the atmosphere. No one can stop after one bite and that’s a guarantee. And, that’s when you realise all the hard work and patience has paid rich dividends.

For the full video head to our YouTube channel here.


  • 4 large egg whites – room temperature
  • 1/2 teaspoon cream of tartar
  • ⅛ teaspoon salt
  • 1 cup / 200gm powdered sugar
  • 1 teaspoon vanilla extract
  • Handful of Strawberries or Raspberries and few teaspoons of Fruit Coulis


  1. Preheat oven to 225°F (105°C) and line a baking tray – make sure they fit in your oven, with parchment paper. Draw 3” circles on it. Set aside.
  2. Combine egg whites, cream of tartar, and salt in a large, clean, grease-free bowl.
  3. Using an electric mixer or a stand mixer, stir on low speed until mixture becomes foamy.
  4. Now raise the speed to high.
  5. With mixer on high, gradually add sugar, about 1 Tablespoon at a time, stirring after each addition until sugar is dissolved (about 15-20 seconds between each addition).
  6. Beat until mixture is thick, shiny, and has increased in volume. Mixture should have stiff peaks and sugar should be completely dissolved (you can test this by rubbing a small bit of the mixture between your fingers, if it feels gritty, the sugar isn’t dissolved).
  7. Stir in vanilla extract and any other extract you may like to use. If using food colouring, add the food colouring at this stage, too. We have kept it white so the berries stand out.
  8. Fit a large disposable piping bag with a large star-shaped tip and transfer meringue to prepared piping bag and pipe onto prepared baking sheet. First spread inside the circle about .5cm thick then pipe a circle around the edge
  9. Bake on 225°F (105°C) for 1 hour. Turn off the oven once the baking time has passed, and do not open the oven. Leave the oven door closed and allow the nest to cool completely in the oven (1-2 hours) before removing.
  10. Meringue nests should be crisp and can be stored in an airtight container. Keep away from heat and moisture as it can soften your meringues.
  11. Now whip cream as per our video, pipe into the meringue and garnish with berries and coulis or just icing sugar.


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