Individual pavlovas with mixed berries

Recipe by Shane Smith from Lavey


(Makes 8-10)

For the meringues

Four egg whites

215g caster sugar

1tbsp vanilla essence

For filling

250ml cream (whipped)

200g mixed berries


When making meringue, a few rules to follow. Ensure your egg whites are fresh and at room temperature. Always use a clean dry bowl and whisk.

Preheat your oven to 120C/100C Fan/ Gas 1/250F.

Take the bowl from your mixer and using the whisk attachment, whisk the egg whites on full speed until stiff peak is reached.

Gradually add the caster sugar until thick and glossy.

Finally add the vanilla and mix.

Line two baking sheets with parchment paper and spoon four pavlovas onto each tray.

You don't need to have the perfect shape, remember you want them to look homemade.

Make a small indent in the centre of each pavlova, this will hold the filling after its baked.

Bake in the centre of your oven for one hour. If you prefer a chewy pavlova you can take them out at this stage or if you like a crumbly meringue, turn the oven off and allow to cool completely inside.

To assemble, spoon some semi whipped cream into the centre and top with berries.


Shane Smith from Lavey can be seen on Today with Maura and Daithí on RTE One.

You can contact him via email:


Rhubarb lattice pie