There’s nothing better than a towering, majestic pavlova to round off a celebratory meal. From Nigella’s justly titled prodigious version to Nadiya Hussain’s bejewelled tutti frutti take, there’s a pavlova for all seasons in this collection of recipes.
Prodigious Pavlova
Marshmallowy on the inside and crisp on the outside, Nigella’s “mega-meringue” is layered with cool, thick whipped cream and streaked with colourful passionfruit and raspberries.
Nigella Lawson’s Blood Orange and Passionfruit Pavlova
Nigella’s blood orange pavlova is the answer to the question of what to make for dessert in the depths of winter, when these ruby-hued citrus fruit are in season.
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Cook, Eat, Repeat
A collection of recipes you’ll want to make over and over again
Including quick and easy meals, Christmas comfort food, and stunning bakes
Interspersed with witty, thoughtful, and beautifully written essays
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Nadiya Hussain’s Tutti Frutti Pavlova
Combining glacé cherries, mixed peel, pistachios and shavings of chocolate layered on a chewy meringue nest, Nadiya plays with nostalgic tutti frutti flavours and colours in this jewel-toned pavlova.
Ottolenghi’s Cinnamon Pavlova, Praline Cream and Fresh Figs
Ottolenghi’s cinnamon and praline cream pavlova is one to make at the very end of summer and start of autumn when fragrant figs are at their best.
Cappuccino Pavlova
Another entry from queen of the pav, Nigella Lawson. In this elegant and deceptively easy recipe from Nigellissima, Nigella uses espresso powder to impart a rich coffee flavour.
Blackberry Pavlova
Use up a glut of autumnal blackberries on this platter of billowing pavlova, perfect for sharing amongst a crowd.
Strawberry Pavlova
Done right, a pavlova needs little more adornment than some whipped cream and a tumble of seasonal fruit. Enter Mary Berry’s strawberry pavlova. Perfect for rounding off a summer barbecue or Wimbledon get-together.
Kiwi Pavlova
Great British Bake Off contestant James Morton shares his take on a pavlova, featuring sweet and crispy meringue offset by sharp kiwi.
