Skip to Content

Opening Hours

Today8.00am - 8.00pm
Wednesday8.00am - 8.00pm
Thursday8.00am - 8.00pm
Friday8.00am - 8.00pm
Saturday8.00am - 8.00pm
Sunday8.00am - 8.00pm
Monday8.00am - 8.00pm

Summer smash pavlova

Serves 4
Prep time: 15 minutes
Cooking time: 5 minutes

"I can't seem to make nice Pavlova. I could buy it ready-made - but they're rather expensive and too big for 4 and sometimes - a bit too sweet. My Kiwi take on 'Eton Mess' - is quick and easy - tastes terrific - and gives more fruity flavour than either of those meringue-y puds."



  • 1/2 cup sliced almonds
  • 4 - 5 coloured meringues
  • 1 x 300 mls bottle of cream
  • Kiwifruit or berry liqueur or brandy (optional)
  • 1 small banana
  • 1 Tbsp lemon juice
  • 2 kiwifruit
  • Small punnet of strawberries
View the method
  1. First: toast the sliced almonds in a small non-stick pan until golden. (Watch they don't burn) Set aside.
  2. About 30 minutes before serving: Smash the meringues up roughly in a large bowl.
  3. Whip two-thirds of the bottle of cream - not too stiffly. (Reserve remaining cream) Add a slosh of liqueur or brandy to the whipped cream - if liked. (otherwise a little vanilla extract is nice).
  4. Mash the banana with the lemon juice and fold into the whipped cream.
  5. Peel the kiwifruit and slice thinly. Hull and slice the strawberries.
  6. Fold banana cream and kiwifruit and strawberries into the smashed meringues.
  7. Stir through remaining (unwhipped) cream to loosen up the mixture.
  8. Pile into individual serving dishes (or into your nicest cut-glass bowl) and sprinkle with toasted almonds.
Back to ingredients