Praline meringue cake with strawberries

Praline meringue cake with strawberries

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(15 ratings)

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Cooking time

Prep: 30 mins Cook: 1 hr Ready in 1 hour 30 mins + 1 hour cooling

Skill level

Easy

Servings

Serves 12

A caramel-flavoured praline meringue that's perfect for a summer's day

Nutrition and extra info

Additional info

  • Unassembled meringues only
Nutrition info

Nutrition per serving

kcalories
533
protein
7g
carbs
51g
fat
35g
saturates
35g
fibre
2g
sugar
50g
salt
0.16g

Ingredients

For the meringue

  • 175g whole almonds, toasted
  • 225g golden caster sugar
  • 225g light muscovado sugar
  • 6 egg whites
  • 1 tbsp cornflour
  • 2 tsp white wine vinegar

To assemble

  • 1kg strawberry, hulled and halved, or quartered if large
  • 586ml icing sugar, plus extra for decorating
  • 586g pot double cream

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Method

  1. Heat oven to 140C/fan 120C/gas 1, and line two flat baking sheets with baking parchment. Whizz about two-thirds of the toasted almonds in a food processor until chopped. Don’t let them start to look greasy or clump together – they should still be in pieces rather than ground. Roughly chop the remaining third with a knife.
  2. Stir the sugars together. Using an electric hand whisk, beat the egg whites in a large bowl until stiff, then add the sugar in three batches, beating the mixture back to stiff after each addition. Add the cornflour and vinegar, and keep going until the meringue mixture is glossy and so stiff that the beaters begin to feel heavy when stirring – this can take up to 5 mins.
  3. Quickly fold in all of the finely chopped nuts and most of the roughly chopped with a spatula, then divide the mixture between the two baking sheets. Spread both into 20cm circles, then scatter the remaining chopped nuts over. Bake for 1 hr, then turn the oven off and leave the meringues inside to cool for at least 1 hr. Leave the oven door closed (this will help to prevent them cracking). Will keep overnight in an airtight container, or freeze, wrapped in cling film, for up to 1 month.
  4. For the strawberry sauce, purée 600g of the strawberries in a food processor or blender. Press through a sieve to remove the seeds, then sweeten with 2 tbsp of the icing sugar. Can be made up to 1 day ahead. Sieve the remaining icing sugar into the double cream, whip until it just holds its shape, then carefully swirl through two-thirds of the sauce.
  5. To serve, slide one of the meringues off its baking parchment onto a serving plate, then spread over half the cream. Place the second meringue on top, pile over the rest of the cream and top with the remaining strawberries. Dust with a little more icing sugar if you like, and serve the leftover strawberry sauce alongside.

Recipe from Good Food magazine, June 2008

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Comments

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avrilbaigent's picture

I didn't add any icing sugar to this. Instead I roughly blended a punnet of strawberries and a punnet of raspberries and grated rind of one orange. Then I folded this through the unsweetened cream. It was delicious, nice and sharp against the meringue.

clarep24's picture

Followed the recipe above using 6 medium eggs but found it made 2 big rectangular meringues and not 2 thin 20cm ones as per picture above. Delicious and would make again but with half the quantities!

hungry's picture

This is a great pavlova to make. The only thing that ever happens when i make it is that moving it from baking sheet can be difficult as the inside seems to come away from the top of cake and crumbles when i put the cream and strawberries on the top. But it can be covered up well. Maybe my oven too hot even though i go by the temp given. Any ideas?

bonney-blythe's picture
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I rarely give five stars to a recipe but this is exceptional. To make things easier I made a few changes:
1. I used bought toasted flaked almonds - 100g is plenty. I have had experience of the oil from nuts having a disasterous effect on the meringue causing failure to rise and I thought the ready toasted almonds, lightly broken to add to the meringue and left whole for sprinkling, would be less risky.
2. I did not add any icing sugar to the cream - there is no need - the meringue is sweet enough. I did add strawberries to the middle though
3. I poured some of the sauce over the meringue before serving instead of sieved icing sugar
The result was spectacular and served 14 people. (There were only 10 at the dinner table - 4 adolescents appeared as if by magic!)

agilding's picture

Made this for Jubilee High Tea. So easy, but left almonds out for the occasion. Absolutely lovely

zuza-q's picture
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I made this for a dinner party for my friends, it was absolutely delicious and everybody loved it. I would say its a little bit too sweet, but otherwise amazing and if you have really good strawberries, it does not need anything else.

louisekscott's picture
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I've made this a number of times now and it's a firm favourite with the girls. I have a really sweet tooth so absolutely loved this!

annag11's picture
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AB FAB, I made this for a friends b'day BBQ nearly two years ago and I'm still asked to make it....looks very impressive and I've even now made it by piling the two meringues with cream and fruit, looking like two cakes instead of one. Today I'm halving the quantities and making just one meringue topped with cream and fruit for a small gathering. Agreed that there's no need to add sugar to the cream, meringue is sweet enough! Thx again GF

jaqmartin's picture
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Made this this evening for afters at our BBQ. Followed the recipe and it was the best meringue I've ever made. Delicious!

georginaheron's picture
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This is a great recipe and thoroughly enjoyed by all. One thing I would say is that the strawberry cream was too sweet, the meringues are sweet enough to make up for a less sweet cream. Other than that a really great summer's day recipe.

jenni_barnes's picture
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my thirteen year-old daughter made this and i was very impressed it keeps for a couple of days in the fridge but it is better eaten the same day.

twopinksroff's picture
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Made it again for another dinner party and used a helpful hint of 400g mixed sugars to 200g of egg white. You must weigh the egg white to keep the proportions right, all other ingredients the same... no toffee sauce this week instead i split fruit conbination between both layers ( keeping more for the top ) and then stacked it up PERFECT!!

twopinksroff's picture
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I made this for dessert after a bbq and it was the perfect finish. I used a conbination of strawberries, raspberries and blueberries for the top and drizzled toffee sauce over the bottom layer before placing on the top meringue. I added a tablespoon of icing sugar to the whipped cream and a drop of vanilla essence too. my meringues broke into four but piling it with cream and fruit I was able to disguise the breaks and present an impressive dessert.

arleen's picture

I made this pavlova over the week-end. The meringue came out perfectly and everyone loved it. Great for a large group. My first meringue ever, so was impressed with the recipe. The only thing was it was a bit too sweet for my liking and I have a real sweet tooth. Next time I won't put so much icing sugar in the cream. I also think I will drizzle the strawberry sauce over the cream instead of folding it in. It did make cream a bit too runny. This recipe is great to adapted by using other fruits.

abigailmain's picture
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Absolutley delicious and easy enough to make. I followed the recipe exactly in terms of quantities etc with no problems! Looked fabulous I was very impressed!!

elle01527's picture
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(My daugher added the above comment). However, the meringue did taste lovely. The only thing is I used large eggs and a think 1 hour cooking was not enough - the meringue was too crumbly to move! - my daughter and I had to eat it immediately. It was in prep for xmas - can anyone let me know whether 5 large eggs would work? or do you use 6 medium eggs? Please help - at least I've got time to have another go!!!! thanks

elle01527's picture
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it smelt like vinger in the house and we had a little bit and it did not taste like vinger

littlemisshappy145's picture
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I didn't really stick to the recipe, and altered it a bit to suit who i was cooking for. It tasted BRILLIANT. everyone LOVED it and it looked really impressive. For the meringue i used 4 eggs and 1 pound icing sugar, and then 3 eggs, 12 oz icing sugar. This tasted lovely and light, with the essential gooey middle. I then whipped up the cream and drizzled teh strawberry sauce over the cream once it was on the base, as i thought mixing the two together would make it too runny. I then placed halved strawberries around the base and a clump of quatered strawberries in the middle. When i placed the top meringue on, it stood proudly above as the halved starwberries helped it stand up. Even though i slightly astraid from the recipe, the finsihed result was fabulous

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