4 Egg whites
100g Caster sugar
100g Light brown muscavado sugar
½ tbsp Corn flour
1 tsp White wine vinegar
500g Reduced fat crème fraîche
1 Peach
1 Nectarine
50g Blueberries

Preparation time
30 minutes

Cooking time
45 minutes



  1. Firstly pre-heat the oven to 130oC/250F.
  2. Place the egg whites into a large bowl and, using an electric hand whisk on a low speed, begin whisking. After around 2 minutes, when the whites are foamy, increase the speed and whisk until soft peaks. Next, add the sugar spoon-by-spoon on a high speed until fully combined and until the graininess has gone. Then fold in the corn flour and vinegar.
  3. Take a baking tray and line it with baking paper (make sure it really is the non-stick version), spoon the meringue onto the tray in a circle, make a slight dip in the centre for the fruit and then bake for 1 hour 15 minutes. You want the meringue to be crisp on the outside and soft on the inside. When it is cooked, take out of the oven and cool.
  4. Spread the crème fraîche on the pavlova and top with the sliced peaches and nectarines, finally top with a sprinkling of blueberries.

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