Strawberry Pavlova

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• jonster

  31 July 2010

  jonster commented on this recipe

  this is truely spiffing

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• Doolittle

  05 August 2010

  Doolittle rated and commented on this recipe

  

  Absolutely delish!! I've never made a pavlova before and it was fab! My only negative was the sauce was a bit thick, even after pushing it through a seive it was still a bit gloopy. Can anyone tell me why it's necessary to leave a pavlova to cool in the oven? All pavlova recipes say the same thing but don't tell you why.

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• Frantic Flapjack

  08 August 2010

  Frantic Flapjack commented on this recipe

  Hello Doolittle. Leaving the pavlova to cool in the oven encourages the middle to become marshmallowy while the outside is crisp.

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• emma

  20 August 2010

  emma rated and commented on this recipe

  

  This was absolutely gorgeous, I have never made a pavlova before and this turned out perfectly. It is so easy to do and everyone said it was amazing, looks impressive on the dinner table too! Doolittle the first time I made it the sauce was fine the second it was too thick I came to the conclusion I didn't puree enough second time and used less fruit

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• Gaby

  22 August 2010

  Gaby rated and commented on this recipe

  

  I have made Pavlova before but needed a recipe quickly and this one in the magazine was perfect. I followed the recipe exactly and it turned out as the picture. As I was transporting it the next day for a party I froze the base overnight, prepared all the other elements separately and assembled just before eating. An instant hit and impressive for requests for the recipe.

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• JenC

  29 August 2010

  JenC rated this recipe

  

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• Kiki

  26 November 2010

  Kiki rated this recipe

  

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• Cereal

  20 December 2010

  Cereal rated and commented on this recipe

  

  First attempt at Pavola and was pleased with the result. Omitted redcurrants and blitzing but will do next time. Delicious to taste and quick and easy to do. Next time I will do the fruit and cream the following day and do the recipe to the letter. Comes highly recommended.

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• cgriff9575

  18 February 2011

  cgriff9575 commented on this recipe

  I made this today I had never cooked meringue before and all I can say is ...it came out brilliantly. The meringue was the perfect texture. I was so thrilled with it I made another one straight after it :o) Cooking doesnt get much easier than this....Good recipe Mr Wallace.

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• Mai

  02 March 2011

  Mai rated and commented on this recipe

  

  One of the best and easiest desserts ever! I make the meringue one day in advance and leave it in the oven overnight, then just whip some cream and add strawberries the following morning! YUMMY!

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• cupcake

  01 April 2011

  cupcake rated and commented on this recipe

  

  Turns out perfectly every time - crisp on outside and like a marshmallow inside - so delicious. I add a little creme de framboise or cassis to the coulis and this time I made individual pavlovas (cooked at same temp for about 30 - 40 mins) and topped with the cream, fruit, coulis, a sprig of mint and a dusting of icing sugar they looked amazing!

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• sharon

  01 May 2011

  sharon rated and commented on this recipe

  

  this was absolutely fabulous and so easy to make loved loved it loved it :-)

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• karen ludlow

  02 May 2011

  karen ludlow rated and commented on this recipe

  

  Fabulous, i added ameretto liquer to the sauce yummy ; )

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• maartenklein

  10 June 2011

  maartenklein rated and commented on this recipe

  

  I have made this twice now. It indeed is easy to make and looks fabulous! The sourness of the currants creates a very nice balance with the sweetnes of the strawberries and sugar. The meringue slightly colours off white, so I will try later again on a lower oven temperature (used 150 degrees now). I could keep it in the fridge very well for one day (- it didnt survive longer/was eaten then) . Second time I have adjusted the cream and added egg yolk/sugar and mascarpone (just because I like that cream of Tiramisu).

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• Michele Statham

  01 July 2011

  Michele Statham commented on this recipe

  Absolutly fab, seen this made at the Food Show recently and thought I would try it. Very easy to make for 12 people and got a score of 10 out of 10 from family!! :)

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• Rebecca

  03 July 2011

  Rebecca rated and commented on this recipe

  

  This pavalova is absolutely gorgeous...and massive! I used fresh strawberries and rasperries on the top, and tinned rasperries for the sauce to keep the cost down. The tinned rasperries were very sweet and the fresh raspberries were quite bitter so i poured the sauce all over the fresh rapsberries to hide the bitterness. Served it with double cream poured over.

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• RosyH

  04 July 2011

  RosyH rated and commented on this recipe

  

  At last I have managed to make a fantastic Meringue...I have tried on several occasions to make a pavlova and failed every time...but this one, wow, I used Strawberries and raspberries...wonderful, so proud of it.|Thank you

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• sullie

  12 July 2011

  sullie rated and commented on this recipe

  

  This is my first pavlova and i'm delighted with myself as it turned out just like the picture and tasted really really good. Will make again.

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• emily9482

  03 August 2011

  emily9482 commented on this recipe

  Tasted lovely and looked just like the picture, although I only had strawberries. Crispy on the outside, just like marshmallow in the middle. Yummmmmyyy!!

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• Beccapgh07

  10 September 2011

  Beccapgh07 rated and commented on this recipe

  

  I'm not a very good cook and this was my first time from making a pavlova from scratch so was nervous as to how it would turn out. However to my surprise even my cooking skills couldn't ruin it and it looks superb! Hopefully when I take it to a dinner party later it will taste just as good as it looks. Easy to make and the recipe was easy to follow. Definitely making again!

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Ingredients

FOR THE MERINGUE

• 4 egg whites
• 250g caster sugar
• 1 tsp white wine vinegar
• 1 tsp cornflour
• 1 tsp vanilla extract

FOR THE TOPPING

• 500g strawberries , hulled and halved
• 200g redcurrants , stalks removed
• 3 tbsp icing sugar
• 350ml double cream

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Difficulty and servings

Serves 6 - 8

Preparation and cooking times

Prep 25 mins

Cook 1 hr

Unfilled meringue can be frozen

Ingredients

FOR THE MERINGUE

• 4 egg whites
• 250g caster sugar
• 1 tsp white wine vinegar
• 1 tsp cornflour
• 1 tsp vanilla extract

FOR THE TOPPING

• 500g strawberries , hulled and halved
• 200g redcurrants , stalks removed
• 3 tbsp icing sugar
• 350ml double cream

Per serving

525 kcalories, protein 4g, carbohydrate 60g, fat 31 g, saturated fat 18g, fibre 2g, sugar 59g, salt 0.17 g

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