Pavlova: Jamie Oliver's recipe uses summer berries – and it's yummy

Get this scrummy pavlova by Jamie Oliver prepared now and wow all your diners

(Image credit: Artur Rutkowski/Unsplash)

Jamie Oliver’s pavlova is a dish that just says summer, and a brilliant way to enjoy the fabulous fruits that are in season. The choice is yours, although we think it looks amazing with the strawberries and raspberries Jamie’s used, and we adore the taste combination.

Other than the fruit, you’ll need to get yourself set with some store cupboard staples, plus a few fresh ingredients and you’re good to go. You’ll want to get your mixer out, too, as meringue needs a little work to prepare (although, of course, you CAN cheat and buy ready made...). 

Discover the full recipe below, and visit our food hub for more recipe ideas and inspiration. Jump to Jamie's page if you want more.

Jamie Oliver’s summer berry pavlova

What are the secrets of Jamie Oliver’s fabulous pavolva? Get the lowdown.


For the meringue:

  • 6 large free-range eggs, whites only
  • 300g caster sugar

For the pavlova:

  • 400g summer fruits (Jamie Oliver uses strawberries and raspberries)
  • 200ml double cream
  • 2tbsp caster sugar
  • 200ml fat-free natural yoghurt
  • 1 vanilla pod
  • A few fresh mint leaves


1. You’ll need to set your oven to 150°C/300°F/gas 2. 

2. Jamie advises that you should put your eggs whites into a clean bowl, then get whisking. They should take on firm peaks.

3. Don’t stop the mixer, Jamie says, but add the sugar a little at a time. Jamie also adds a pinch of sea salt. After this, you’ll need to turn the mixer up as high as it goes and keep on whisking for seven or eight minutes. White, glossy, and smooth is what you’re looking for, Jamie explains.

4. To cook the meringue you’ll need two baking trays, both lined with baking paper. It’s half the meringue on each. Jamie recommends shaping it into circles of 20cm diameter. Bake for an hour until they look slightly golden with fluffy middles, Jamie advises.

5. Next, prepare your summer fruits. Jamie uses strawberries and raspberries, and slices the larger strawberries. The choice is yours, though.

6. It’s time to whip the cream with the caster sugar (soft peaks are what you’re after Jamie says), then mix in the yoghurt. Scrape the seeds from the vanilla pod in, too, and fold in.

7. Get assembling your dessert for 10. Half the cream mixture goes on to one of the meringues, Jamie says. Smooth, then add half of the berries. The other meringue goes on top, then repeat the cream and fruit layers. Jamie then adds a few mint leaves to the top. Oh yes, we will.