Any-Season Pavlova
A delightfully light cake that puts meringue front and centre. We love using it as a canvas for whatever fruit is in season, whether that's blush oranges in the winter or July's best cherries—on a bed of whipped cream we do not consider optional. Creative options include rhubarb compote, crumbled shortbread, toasted and crushed pistachios, and so much more. For added decadence, chocolate sauce or caramel are just the ticket. This recipe is designed for the Ankarsrum Assistent Original stand mixer, using the plastic beater bowl and balloon whisk attachments.

Any-Season Pavlova (in the Ankarsrum Mixer)

Makes 1 pavlova


For the Meringue

  • 6 egg whites at room temperature
  • 350g caster sugar
  • 2 tsp cornflour
  • 1 tsp white vinegar

For the Topping

  • 300ml double cream
  • Fresh seasonal fruit, for topping
  • 250g chocolate sauce or dulce de leche (optional) 
  • Toasted nuts or crumbled biscuits (optional) 


  1. Preheat oven to 175°C. Assemble the Assistent with beater bowl and balloon whisks. Add the egg whites and whisk on high speed until soft peaks are formed. Add the sugar a little at a time while you continue to whisk. Continue whisking until the meringue is smooth and shiny. Check with your fingertips that the sugar crystals are dissolved. Add the cornstarch and vinegar and whisk until all blended

  2. Line a baking sheet with parchment paper. Carefully spoon the meringue into the centre of the pan and, using an angled pastry spatula or something similar, evenly spread into a 10 inch circle. Bake in the lower part of the oven for 5 minutes. Then lower the temperature to 125°C and bake for another 60 minutes. Turn off the oven and let the meringue base cool in the oven

  3. While the meringue cools, wash the bowl and balloon whisks, then attach back to the machine to whip the cream. Spread the cream all over the cooled cake. Drizzle with chocolate sauce or caramel, if using, and decorate with fresh seasonal fruit, crushed nuts or biscuits, or any other topping that feels right to you

BK Tips

  • Fat is the enemy of meringues—even the tiniest drop can affect it. One preventative measure you can take, besides making sure the whisks are absolutely clean, is rubbing a wedge of lemon over the whisks