Pretty Pink Lemonade Summer Pavlova

Recipe Name


Prep time: 30 minutes.
Cook time: 90 minutes and at least 4 hours cooling time


A little tricky



A fruity twist on a popular after dinner dessert. Jessie Bakes Cakes has developed a pavlova recipe packed full of flavour. It’s a treat for the tastebuds; Crunchy, chewy, and tropical.

For the pavlova:

5 medium egg whites, at room temperature

250g white caster sugar

4 tbsp Whittard Pink Lemonade Instant Tea

1 tsp white wine vinegar

1 tsp cornflourLink to Product

For the decoration:

300ml double cream

4 tbsp lemon curd

200g raspberries

Lemon slices

Mint sprigsLink to Product

To make the pavlova:

  • Preheat the oven to 120°C (fan).
  • Line a large flat baking tray with greaseproof paper. Draw a 20cm round circle in the middle as a guide for how big to make the pavlova.
  • Blitz the Pink Lemonade Instant Tea in a blender or food processor to turn the sugar crystals into a fine powder. Set aside for now.
  • Whisk the egg whites on medium speed until they reach soft peaks (approx. 4-5 minutes).
  • With the mixer still one, add the caster sugar one spoonful at a time, counting 10 seconds between each addition.
  • Add the Pink Lemonade Instant Tea one spoonful at a time, then continue to whisk for another 5 minutes until the meringue has reached shiny stiff peaks. The peaks should stand tall with only a slight curl. Test that the sugar has fully dissolved by rubbing a bit between your fingertips, it should feel smooth and not grainy. If it feels grainy, continue to whisk for another minute then test again.
  • Now add the white wine vinegar and cornflour and whisk for another 10 seconds or so just to combine.
  • Spoon the meringue onto the baking tray using the circle as a guide for how big to make the pavlova. Use the back of a spoon to make a well in the middle (this will hold the filling when baked). At this point, you can shape the pavlova any way you like or make a pattern around the outside.
  • Bake on the middle shelf for 45 minutes, then turn the oven down to 100°C (fan) and bake for a further 45 minutes.
  • Turn the oven off and let the pavlova cool completely inside (with the door closed) for at least 4 hours or overnight for best results.
  • For the decoration:

  • Place the pavlova on a pretty cake stand or plate.
  • Whisk the double cream until it reaches soft, pillowy peaks then spoon it on top of the pavlova.
  • Drop spoonfuls of lemon curd on top, then garnish with raspberries, lemon slices and mint sprigs.
  • Serve straightaway and enjoy within 1-2 days.
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