Little Margie’s Pavlova with NOGO Cranberry Jam

Pavlova with Cranberry Jam



  • 6 large egg whites
  • 300g caster sugar
  • A pinch of sea salt
  • Electric whisk


  •  Preheat the oven to 150°C
  •  Whisk egg whites at a medium speed until they form firm peaks. 
  •  Whilst the mixer is still going, add the sugar slowly and a pinch of sea salt
  • Turn the mixer up to the highest setting and whisk for 7 to 8 minutes, until the meringue is white, glossy and smooth. If it still feels grainy, whisk for a little longer.
  • Line two baking trays with baking paper. Divide the meringue mixture into two and pour onto each tray in to two circles, approximately 20cm wide
  • Put both trays into the oven and bake for 1 hour until the meringues look slightly golden and are fluffy in the middle
  • Once cooked, turn the oven off and leave to cool.

Vanilla Cream

  • 400ml whipped cream
  • Vanilla pod (cut in half and scrape seeds the pod)
  • 2 tsp white sugar


  • In a bowl pour in the sugar and cream
  • Whip cream until stiff (check if sweetness is to taste)
  • Gently fold in the seeds from the vanilla pod
  • Refrigerate until serving with Pavlova



  • Place the pavlova on a serving dish
  • Scoop cream on to top of pavlova, and use a spatula to smooth over the sides
  • Spread NOGO Cranberry Jam evenly over the pavlova
  • Place strawberries on top of Jam
  • Serve at the table