Big on Quality, Lidl on Price
Summer fruit pavlova

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For the meringue

4 egg whites egg white
250 g g icing sugar icing sugar
1 tsp tsp lemon juice lemon juice
1 tsp tsp vanilla extract vanilla extract
1 tsp tsp cornflour cornflour

For the blueberry syrup

150 g g blueberries blueberry
125 g g icing sugar icing sugar
100 ml ml water water

To serve

2 peaches peach
(stoned and cut into wedges)
3 apricots apricot
(halved and stoned)
25 g g butter butter
300 ml ml double cream double cream
(whipped until stiff)
10 g g mint mint
(roughly shredded)
icing sugar icing sugar
(to decorate)

Grilled peach pavlova

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2:05 h


This vibrant pavlova recipe makes the most of the season's best fruit. Try cooking the fruit on a clean section of your barbecue, and add a dash of rum to the cream for an extra decadent dessert.

  1. Preheat the oven to 130ºC/110ºC fan/gas mark ½. Line a baking sheet with a 22cm circle of baking parchment.
  2. For the meringue, whisk the egg whites to medium-stiff peaks in a very clean, dry bowl. Add the sugar in two batches, whisking until glossy.
  3. Form a paste with the remaining ingredients and whisk into the meringue mixture. Spread the meringue across the parchment, creating a slight dip in the centre.
  4. Bake for 90 minutes, until light and dry. Leave to cool inside the oven for 30 minutes, then open the door to cool completely.
  5. Meanwhile, make the syrup. Mash 100g of the blueberries in a pan and add the water and sugar. Simmer on high for 8-10 minutes to reduce.
  6. Strain the syrup through a sieve and discard the pulp. Add the remaining blueberries and leave to cool.
  7. Brush the stone fruit with butter and griddle for 5-6 minutes, turning once. Set aside to cool.
  8. To serve, fill the pavlova with cream and grilled fruit. Drizzle over the blueberry syrup, garnishing with mint and icing sugar.