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Cakes and Desserts
Cakes and Desserts Info



Pavlova is one of my favourite desserts in summer and is ideal to make the most of lovely local strawberries. It’s also very easy !

Servings: 8-10

summer baking class


  • 4 large egg whites at room temperature
  • 250g caster sugar
  • 2 teaspoons cornflour
  • 1 tsp white wine vinegar
  • 1 tsp vanilla extract
  • Small pinch salt

To Fill

  • 350 ml double cream, whipped with 1 dessertspoon of icing sugar
  • Seasonal fruit, strawberries, raspberries or blueberries in summer, mango, passion fruit or poached pears in winter

Method – Pavlova

  1. Preheat oven to 180C / 160C fan
  2. Line a tray with baking paper and draw a 20-23cm circle on the paper.
  3. Using a food mixer (make sure it is spotlessly clean and dry) or hand-held whisk, whisk the egg whites with a pinch of salt until just frothy.
  4. Then whisk in the sugar one-third at a time and beat until the meringue is stiff and shiny. This can take at least 5 minutes.
  5. Sift in the cornflour, add the vinegar and vanilla and fold all in gently.
  6. Spoon onto the tray and spread into a circle. Keep the mix high, it will spread a lot.
  7. Place in the oven and immediately reduce the temperature to 150C / 130C fan .
  8. Cook for 1 ¼ hours.
  9. Turn the oven off and leave it to cool in the oven. It should lift easily off the paper when cooked.
  10. When cold, transfer to a plate and top with the cream and fruit.
  11. Unfilled Pavlova will keep well for a few days in airtight container.


1 egg white is equivalent to 1 fluid oz.

You can make a Pavlova the day before but I prefer it made on the day.

To make sure it is cooked, gently lift the baking paper away from the bottom edge, it should be coming away easily.

Check out the Journal for more recipes and seasonal cooking inspiration



I really enjoyed the class today and now looking forward to trying to replicate things! (and the location of your house is just fabulous! – could have sat and looked out that window all day!)


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