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Chef's Table

Warner's Budgens Taste Club - Fruity Pavlova recipe
Warner's Budgens Taste Club - Fruity Pavlova recipe

Fruity Pavlova

Make the most of seasonal fruit with this tasty pavlova from Cedrik Rullier, Head Chef at Wesley House in Winchcombe


  • 8 egg whites
  • 1 pinch of salt
  • 1 tsp distilled malt vinegar
  • 5g cornflour
  • 400g of caster sugar
  • 1 vanilla pod

Method for the Meringue

  • Preheat the oven to 100°C.
  • Place the egg whites in a bowl and start to whisk. Add the salt and whisk to soft peaks.
  • Whisk in the vinegar and slowly sift in the cornflour.
  • Add the caster sugar slowly, continuing to whisk until the meringue thickens.
  • Split and scrape the seeds out of the vanilla pod, add the vanilla seeds and whisk to stiff peaks.
  • Spoon the meringue into 6 mounds on a baking sheet lined with parchment paper and shape into circles. Bake for about 2½ hours until dry and crisp. Remove from the oven and cool on a wire rack.

Vanilla cream

  • 300ml double cream
  • 50g caster sugar
  • 1 vanilla pod

Method for the Vanilla cream

  • Scrape the vanilla seeds from the pod and add to a bowl with the cream and sugar.
  • Whip the cream until it forms soft peaks.

Blackberry Purée

  • 100g blackberries
  • 1 tsp icing sugar, optional

Fruit filling

  • 3 plums cut into sixths
  • 3 figs, cut into quarters
  • 100g blackberries
  • Honey
  • Icing sugar, to dust

Method for the Fruit filling

  • For the fruit filling, add 100g blackberries to a blender and blitz until smooth. Taste the purée and add the icing sugar if it's a little too tart. Preheat the oven to 200°C/gas mark 6.
  • Roast the figs and plums in the oven with a drizzle of honey for 5–10 minutes, until golden and just starting to soften.

To Serve

  • Lightly bash the tops of the meringues and add a generous dollop of cream to each one. Drizzle with some of the blackberry purée and top with the plums, figs and the remaining fresh blackberries. Finish with a dusting of icing sugar.

To drink:

Warner's Budgens Taste Club - Fruity Pavlova recipe

Enjoy a grown-up, chilled soft drink with this sweet dessert. Frobisher’s Sloe & Raspberry cordial, served with ice-cold sparkling water would be a great partner. Take a look at Drink of the Month for some more inspiration.

50 EXTRA TASTE CLUB POINTS when you purchase Müller Wiseman Double Cream 300ml

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Valid from Friday 5th July – Thursday 1st August 2019

Try some Müller Wiseman Double Cream and receive 50 extra Taste Club points when you swipe your reward card at the till.

2 course fixed-price lunch for £20.00 at The Wesley House at Winchcombe, including breads and a glass of house wine.

Login to view all this month’s exclusive deals

Valid from Friday 5th July – Thursday 1st August 2019. Valid from Tuesday to Friday. Please quote ‘Warner’s Budgens’ when making your booking and present your Taste Club Reward card on arrival. Bookings are subject to availability, terms and conditions apply.