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Raspberry Pavlova


For the Pavlova 4 egg whites 250g (8oz) Caster sugar 1tsp Vanilla Extract 1 ½ tsp cornflour 1 ½ tsp vinegar 2 tbsp Lio Licious Strawberry Powder For topping: 1 carton double or whipping cream Sugar (to taste) 1 tsp Vanilla Extract Fresh fruit (whatever is in season) Lio-Licious freeze-dried Purple Berry Blend and Whole Strawberries (Moistened with water) Edible Glitter (optional)


  1. Preheat oven to 160°C.
  2. Line a baking tray with parchment paper and draw an outline of a circle-approx 25cm in diameter.
  3. Whisk egg whites until they hold a stiff peak
  4. Add vanilla extract and sugar 1 tsp at a time whisking constantly, until the egg whites are glossy. You’ll know that all of the sugar has been incorporated properly when the meringue mixture no longer feels grainy,.
  5. Whisk in the cornflour and vinegar into the egg white mixture. Slowly whisk in the freeze-dried Lio-Licious Strawberry powder until fully combined.
  6. Spread the mixture onto the baking tray in the shape of circle, to resemble a wreath. Create a slightly higher border to the pavlova as it will be easier to pile on the topping.
  7. Place in oven and reduce heat to 150°C. Bake for 1 hour or until firm to touch.
  8. Turn off oven and leave inside for another hour with the door slightly ajar. Do not worry if there are cracks-most of these will be covered by the topping.
  9. Whip cream to soft peaks and fold in Vanilla extract and sugar ( according to taste). Assemble Pavlova wreath by topping with the whipped cream mixture and sprinkle with Lio Licious fruits (and edible glitter for extra sparkle!).