Mixed berry upside-down pavlova

This quick, cheap and delicious seasonal summer pud is great for BBQ's and picnics. The reason for making it upside-down is because it keeps the meringue chewy and it travels really well.
Course: Dessert, picnic
Cuisine: British
Keyword: picnic, summer fruits
Author: Cathy Addis


  • 6-12 meringue nests pick the most caramelised chewy ones, not the white ones
  • 800-1000 g fresh or frozen mixed berries be aware frozen fruit needs a lot of sweetening
  • 500 ml whipping cream or double cream
  • 1 tsp sugar optional to taste
  • Splash rum optional to taste
  • Toppings – mint, candied nuts, drizzled melted dark chocolate… optional, have fun with it!


  • Place the fruit in a low wide serving bowl. If using frozen berries add brown sugar or honey to taste now.
  • Whip the cream & add in the rum and sugar to taste.
  • Pour the whipped cream over the berries, covering them.
  • Crush the meringue nests into a bowl taking care not to over-crush them – roughly to the size of small marbles.
  • Scatter the meringue over the cream – the idea is to cover the cream an inch deep so use more meringues if you need to – any extra nests you buy will store well so there should be no waste.


This dish is all about what you like so add more or less of any of the ingredients to get the dish you want.
Make individual pavlovas in funky jam jars with the lids on or in pots or tumblers – ideal in cool bags for picnics.

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