Scrumptious strawberry pavlova

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• Debbie

  25 January 2008

  Debbie commented on this recipe

  I've made this before and it brilliant - as my Dad would have said "That's another wrinkle in your bottom" that how good it is Debbie South Africa

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• Holly

  08 March 2008

  Holly commented on this recipe

  I want to make this recipe but don't understand how i sieve strawberries? Have you missed out some of the recipe or have i missed something?

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• andrea

  22 September 2008

  andrea commented on this recipe

  Holly it is really easy to sieve strawberries, just put them in a sieve and with the back of a spoon just press down on them till you are left with the pulp and in the dish underneath will be the juice.

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• Jessica

  25 February 2009

  Jessica rated and commented on this recipe

  

  I have made and developed this recipe for my food technology GCSE, and it has worked really well. After all my developments it now has two layers, blueberries, amaretti biscuits, almonds and drizzled dark and white chocolate. Delicious every time.

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• vixie

  25 April 2010

  vixie commented on this recipe

  I have never made meringue before and wasted 2 lots of ingredients following your instructions. I then tried another recipe which had alot more detail on how to make the merrange part and it worked first time! The recipe is great but if your a begginer I would find another recipe for the merrange part.

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• susan

  08 May 2010

  susan commented on this recipe

  This is brilliant. Have made many times and always a success.

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• cookingforgirls

  24 July 2010

  cookingforgirls rated and commented on this recipe

  

  I made this as per the recipe and it tasted delicious but ... The sugar gave the mixture a coffee brown colour - not white at all. Plus the weight of the sugar made the mixture collapse. But this was my first attempt at making pavlova, and I was very pleased. The texture was great - crisp on the outside, and marshmallow inside. And it tasted lovely. Lots of cream covered up the fact that the meringue was in pieces!

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• Badger

  07 August 2010

  Badger commented on this recipe

  Made this for visitors, it was a huge success. I added a few blueberries with the strawberries for the topping.

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• Res-eeps

  01 July 2011

  Res-eeps commented on this recipe

  It's odd, the first time you make meringue... You'd never usually treat egg whites so rambunctiously... But persevere - follow the recipe - and you'll have truly delightful results!

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• ella34h

  05 August 2011

  ella34h commented on this recipe

  Made today and found it really easy to make,any one can do this, instructions were easy to follow (not a professional baker). Didn't have any brown sugar or nuts so left out nuts and doubled up on white sugar and turned out fine, its the right time for fruit cream and pavlova!!!

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• Alastair K

  07 September 2011

  Alastair K commented on this recipe

  This worked out fine . A little confusing when I had to follow the recipe after mixing the liquer with strawberries. Ended up putting half the strawberries in with the cream and then pouring the liquer and remaining half of the strawberries over the top. taste great , friends liked it , will make it again. Looked Brilliant.

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• Alastair K

  07 September 2011

  Alastair K rated this recipe

  

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• ellie

  23 November 2011

  ellie rated and commented on this recipe

  

  delicious recipe i highly reccomend it if you like strawberries and cream!!!!!! it also looks really good as well as it tastes good.

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http://www.bbcgoodfood.com/recipes/2302/

Ingredients

FOR THE PAVLOVA

• 2 tsp vinegar , any type
• 2 tsp vanilla extract
• 2 tsp cornflour
• 4 large egg whites
• 100g light muscovado sugar
• 100g golden caster sugar
• 25g hazelnuts

FOR THE TOPPING

• 600g strawberries
• 3 tbsp cassis (blackcurrant liquer)
• 568ml carton double cream

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Difficulty and servings

Serves 6

Preparation and cooking times

Cook 1 hr 30 mins - 1 hr 40 mins

Ingredients

FOR THE PAVLOVA

• 2 tsp vinegar , any type
• 2 tsp vanilla extract
• 2 tsp cornflour
• 4 large egg whites
• 100g light muscovado sugar
• 100g golden caster sugar
• 25g hazelnuts

FOR THE TOPPING

• 600g strawberries
• 3 tbsp cassis (blackcurrant liquer)
• 568ml carton double cream

Per serving

650 kcalories, protein 5g, carbohydrate 47g, fat 48 g, saturated fat 28g, fibre 1.5g, sugar 33g, salt 0.2 g

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