Fruity Pavlova

Nammilk Fresh Cream can be enjoyed in many ways, but best with a fruity pavlova in summer and holidays, perfection.

Product to use
Fresh Cream


  • 250g icing sugar.
  • 4 egg whites.
  • 2 teaspoons of corn flour.
  • 1 teaspoon of white wine vinegar.
  • 500ml of Nammilk Fresh Cream, whipped.
  • 250g of mixed berries.


  1. Preheat the oven to 150°C.
  2. Line 2 baking trays with baking parchment.
  3. Draw a large circle 25cm on each piece of parchment paper.
  4. Place the icing sugar and egg whites in a bowl and use an electric mixer to whisk on high for 10 minutes until glossy white peaks form.
  5. Using a spatula, gently fold in the corn flour and the white wine vinegar.
  6. Divide the meringue mixture between the 2 baking trays and using a tablespoon, form 2 large meringue discs.
  7. Bake for 45 minutes, remove from the oven, and allow to cool completely.
  8. To assemble the pavlova, place a meringue disc onto a large, flat serving plate.
  9. Spread one-third of the whipped cream onto the meringue and top with some of the mixed berries.
  10. Top with the other meringue disc and repeat process with the remaining whipped cream and berries.
  11. Dust with icing sugar and it is ready to serve.

Other Recipes

Chicken Pot Pie

Nutella Coffee

Creamy Butter Chicken

Strawberry & Cream Parfaits

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