Raspberry ripple pavlova

Raspberry ripple pavlova

by | Feb 1, 2026 | SOMETHING SWEET

RECIPES

A beautifully light sweet recipe that balances crisp meringue, soft creaminess and fresh raspberry flavour.
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about this recipe

Light, crisp and irresistibly indulgent, this raspberry ripple pavlova is all about contrast. Shatteringly crisp on the outside, soft and marshmallowy within, then filled generously with raspberry-swirled mascarpone and finished with fresh berries. It’s a dessert that looks impressive but stays beautifully simple — perfect for relaxed entertaining, summer gatherings or when you want something a little special without overcomplicating things.

SERVES

6

PREP TIME

15

minutes

COOK
1

hour


Ingredients

FOR THE PAVLOVA

4 large egg whites
225 g caster sugar
1 tsp cornflour
1 tsp white wine vinegar
1 tsp vanilla extract
2 tbsp raspberry coulis or raspberry purée

FOR THE RASPBERRY MASCARPONE

250 g mascarpone
200 ml double cream
2 tbsp icing sugar
2 tbsp raspberry coulis or purée

TO FINISH

Fresh raspberries


Equipment

Bowl mixer, hand held electric of manual whisk
Mixing bowls
Flat baking sheet
Parchment paper
Piping bag
alt="chef mike Whitehurst"


method

HEAT THE OVEN


Preheat the oven to 130°C (no fan) Line a baking tray with parchment and draw 6 x 8 cm circles as a guide.

MAKE THE MERINGUE

Whisk the egg whites in a clean bowl until stiff peaks form.
Add the caster sugar a spoonful at a time, whisking well after each addition, until thick and glossy.

FINISH THE MERINGUE

Fold in the cornflour, vinegar and vanilla extract.
Drizzle the raspberry coulis over the meringue and gently fold once or twice to create a ripple effect — don’t overmix.

SHAPE AND BAKE

Pipe the meringue in the circle bases then round the outside pulling up to create the cavity. Bake for 1 hour, then turn the oven off and leave the pavlova inside to cool completely with the door slightly ajar.

MAKE THE RASPBERRY MASCARPONE

In a bowl, whisk the mascarpone, cream and icing sugar until softly thick.
Gently fold through the raspberry coulis for a pale pink ripple.

ASSEMBLE

Spoon the mascarpone cream into the centre of the cooled pavlova.
Finish with fresh berries just before serving.

Black forest brownie

chocolate brownie with hazelnut and physalis

chocolate brownie with hazelnut and physalis

Caramel Goldie

Caramel Goldie

by | Jan 3, 2026 | SOMETHING SWEET

RECIPES

CARAMEL GOLDIE
with muscavado mascarpone and smashed cinder toffee

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about this recipe

The Caramel Goldie is my take on a proper indulgent blondie — rich, buttery and loaded with deep caramel notes rather than outright sweetness. Using light brown sugar and muscovado gives the sponge that toffee-like depth, while keeping the centre soft and just set. It’s the kind of bake that feels familiar but still a little bit special.

SERVES

16

PREP TIME

20

minutes

COOK
30-40

minutes


Ingredients

340g unsalted butter
375g light soft brown sugar
150g caster sugar
4½ large eggs
(use 4 eggs + 1 extra yolk)
3 tsp vanilla extract
450g plain flour
1½ tsp baking powder
¾ tsp fine sea salt
300g white chocolate chips or chunks


Equipment

Measuring jug
Small pan
10′ x 10′ square baking tin
Parchment paper
Large mixing bowl
Whisk
Spatula
alt="chef mike Whitehurst"


method

Prep the tin

Line a 10 × 10 inch square tin with baking parchment, leaving a little overhang for easy lifting later.

Preheat the oven to 170°C fan / 180°C conventional.

Melt & mix

Melt the butter and both sugars gently in a saucepan, take off the heat, allow to cool for a few minutes then add the chocolate chips stirring until melted.

Add eggs
Whisk in the eggs one at a time. The mix should look thick, pale, and slightly airy.

Fold in dry ingredients
Sift in the flour, baking powder, and salt. Fold gently until just combined — don’t overwork it.

Bake
Spread evenly into the tin and level the top.
Bake for 30–40 minutes, until the top is lightly golden
the centre and still has a slight wobble

Cool completely
This is important. Blondies firm up as they cool. Leave in the tin for at least an hour before lifting out and slicing.

Flapjack

Flapjack

by | Mar 12, 2025 | SOMETHING SWEET

RECIPES

Flapjack
with bee pollen and chia seeds .

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about this recipe

Bee pollen and chia seeds flapjack
Packed with natural energy, these wholesome flapjacks combine the chewy sweetness of dried fruit, the crunch of nuts, and the superfood power of bee pollen and chia seeds. Perfect as a grab-and-go snack or a mid-afternoon pick-me-up, they offer a balance of healthy fats, fiber, and slow-releasing energy

This recipe is quick and easy, and delivers fantastic results. While it might take a bit of practice at first, don’t worry—I’m always here to help! Feel free to email me anytime for baking advice.

MAKES

8-12

PREP TIME

10

minutes

TOTAL TIME
40

minutes

OVEN TEMP
130 °c


Ingredients

250g of steel cut jumbo oats
200g of mixed dried fruit and nuts
125g butter or cold pressed coconut oil
125g honey
25g Demerera sugar
50ml Kaluha (optional)
1/2 tsp of sea salt
2 tbsp of chia seeds
2 tbsp of bee pollen
1 tsp of ground ginger


Equipment

Baking dish
Parchment paper
Large mixing bowl
Wooden spoon
Knife
Scales
Measuring spoons
Small pan
Board


method

1. Preheat the oven

to 
130˚C and line your baking dish with a little butter and parchment paper.

2. In a saucepan
Melt the butter or coconut oil with the honey and sugar and stir until smooth. Add in the liqeuer if using.

3. In the mixing bowl
Mix all the dry ingredients together with the wet ingredients. Mix really well to make sure everything is coated.

4. Transfer the mixture
Press the mix down evenly into the corners of the baking dish flattening the top down firmly.

5. bake
For 40 minutes until golden brown. Once out of the oven allow it to cool for 15 minutes and then sprinkle more bee pollen over the top whilst warm.

6. serve
Once cooled and set cut into 12 bars and serve immediatley of wrap up into little parchment papers and store somewhere cool and dry.

Chef’s Tips
Chop the nuts into small chunks and roast for 5 minutes before starting the recipe.
Mix it up a bit with dark chocolate chips, dried coconut, goji berries, dried bananas or pineapple chunks.