Strawberry Pavlova

Strawberry Pavlova

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(52 ratings)

Prep: 25 mins Cook: 1 hr

More effort

Serves 6 - 8
When you find a punnet of perfectly ripe strawberries, showcase them in this irresistible summer dessert

Nutrition and extra info

  • Unfilled meringue can be frozen

Nutrition: per serving

  • kcal525
  • fat31g
  • saturates18g
  • carbs60g
  • sugars59g
  • fibre2g
  • protein4g
  • salt0.17g
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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
      Strawberries

      Strawberry

      straw-bare-ee

      Once available in Britain for just a brief period during the summer, strawberries are now a year…

    • 200g redcurrants, stalks removed
      Redcurrant

      Redcurrant

      red-cur-rant

      These shiny little berries grow low on bushes, hanging from the branches like rows of miniature…

    • 3 tbsp icing sugar
    • 350ml double cream

    Method

    1. Heat oven to 150C/130C fan/gas 2. Using a pencil, mark out the circumference of a dinner plate on baking parchment. Whisk the egg whites with a hand mixer until they form stiff peaks, then whisk in the sugar, 1 tbsp at a time, until the meringue looks glossy. Whisk in the vinegar, cornflour and vanilla.

    2. Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle. Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven.

    3. When the meringue is cool, chop 100g of the strawberries. Mix them with half the redcurrants and 2 tbsp icing sugar. Place in a food processor, blitz until smooth, then push the fruit mixture through a sieve. Whip the cream with the remaining icing sugar and spread it over the meringue. Put the remaining fruit on the cream and finally pour the sauce over the whole lot.

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    Comments (65)

    lizleicester's picture
    5

    Ooh this is lovely (and really easy!). I didn't do the blending and sieving but sprinkled the icing sugar onto the cut strawberries and redcurrants about 2 hours before serving which makes them really juicy. It needed to be dairy free so I put the fruit straight onto the pavlova just before serving it, and had a bowl of whipped double cream on the table for people to help themselves...

    Mrssosa3's picture

    I have not made this recipe yet...although I plan to. I had a few questions for those who have made it...when dividing this recipe into smaller personal servings (as some reviewers have done) how has this impacted the baking time or temperature? Also (I understand some are purists here and I respect that...but for those who get excited about experimentation:) do you think using coconut sugar would work (if you processed it into a fine powder)?

    agirlnamedfia's picture

    I've not made this meringue yet, but I've made others and as far as i know, any kind of sugar should work, provided you have (as you said), processed it to a fine powder.

    SueHS's picture
    5

    Fabulous recipe. Best pavlova ever and a very impressive dessert!

    CarenReid's picture

    Brilliant and yummy dessert xx

    jayneboos's picture

    I make this time and time again it's my dream desert it's a first class show stopper,... 10 out of 10 from me ;-)

    ermintrude75's picture

    Eay enough, but came out much browner than the photo after an hour at 130c in my fan oven.

    biglongdarren's picture

    Perfect every time, i always add a good few handfuls of flaked almonds and stir into the mix at the end before spooning onto the paper.

    mahoma's picture
    5

    This pavlova turned out perfectly. I left it in the oven overnight after cooking for an hour as I didn't need it until the following day. I bought extra strawberries and made the couli from these rather than the redcurrants. Compliments all round!

    WelshB's picture

    I have tried this recipie 3 times and can't get mixture stiff enough. Thought I was adding sugar too early so didn't add sugar till whites were really stiff but again once I added sugar, mixture went runny. Is it because I have hand held 1 whisk? Eaton mess again tonight :-)

    A.Ryan's picture

    Hey, I have tried this recipe several times on a hand held electronic whisk. The first time I did it though, I whisked it on a low speed and there wasn't enough air in it to make it stiff and fluffy. The following time I got a teency amount of yolk in my egg whites which affected it. Maybe you are experiencing these problems? Now I whisk my egg whites at the highest speed and use the bottle separating method for my egg whites and it works out fine! Hope this helps :)

    ChefAtWork1's picture
    3.75

    not as easy as i thought it would be but i made smaller ones and it worked so much better... tasted devine..... xxxxxx

    Cookie2014's picture

    ....further to other comments, i make the night before baking in the oven for one hour, turn oven off and leave in oven overnight. So far so good..

    cbadarello's picture
    5

    I have done this about 5 times and each time is pretty amazing if I say so myself! It could do with about 10 minutes longer than the recommended time to get it a bit chewy, and I do half and half with strawberries & raspberries. The last secret is to put a bit of creme de cassis in the coulis. A stunning desert.

    AmySG's picture

    Absolutely gorgeous, and really quite simple to make. I had to take it out the oven after 1 hour, but I left it on the warm baking tray and it was fine:) I would seriously recommend making this, as it was my first go at making pavlova, and it turned out pretty spectacular (even if I do say so myself)!

    kapatu's picture
    5

    Simply perfect!!

    Amy Elworthy's picture

    Made this and it tasted delicious and looked great. Outside was crisp but the inside was almost like a mousse - very light and fluffy, but I actually wanted it to be more chewy inside. How do you make it more chewy? Would I need to leave it cook for longer than an hour or when I left it cool in the oven I left the over door slightly ajar (as per Mary Berry tip) but perhaps I should have left oven door closed? Any tips please? Thanks

    Hilts66's picture

    Personally I would leave it in the oven overnight if you have the time to do so as this will make it more chewy!

    nikkimatthews's picture
    5

    Perfect! Crunchy and chewy... will sooooo make again! Husband doesn't like redcurrants so I used raspberries instead and was delicious:-)

    sjmsjm2's picture
    5

    First time I'd made a meringue - this was lovely. I didn't make a coulis, just added strawberries, raspberries & blueberries. Will definitely make again.

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    Questions (5)

    alexdrag's picture

    Hi. I' ve tried this recipe too with pavlova. I hadn't had enough white sugar so i completed with the brown one. What is my problem is that my oven has 5 levels. At the first level the temperature is 170C. So, i left the oven a lil bit open to reduce the temperature, but instead to reduce it my composition had shrenk. How can i solve this? Thanks

    dessertcooker's picture

    what does it mean by''Using a pencil, mark out the circumference of a dinner plate on baking parchment.''. i dont have baking parchment what can i use instead?

    goodfoodteam's picture

    Hi dessertcooker, thanks for your question. Baking parchment should be available in most UK supermarkets and is thin paper which has been siliconised on both sides so that baked items come away from the paper easily without sticking. You can also purchase greaseproof paper which is similar, however greaseproof paper has been made in a different way making it less porous so that buttery or oily bakes don't stick to it. Baking parchment is better for using with meringues and greaseproof is good for cakes and biscuits. For this recipe you place a plate on top of the baking parchment and draw around it with a pencil. When you lift up the dinner plate you will see the circle you have drawn on the parchment and if you turn the paper over you should still be able to see it through the paper. This is your guide for where you spread the meringue mixture before baking so that you end up with a perfect circle. Hope this helps. Let us know how you get on. 

    gillytay's picture

    I have made Pavlova many times but always have the same problem, how do you transfer it onto the serving plate without it cracking?

    goodfoodteam's picture

    Hi there, thanks for your question. Pavlova often will crack, it's quite a fragile dessert but once decorated these cracks can be hidden. To avoid a large amount of cracking, make sure the pavolva is completely cool and peel off the baking parchment as carefully as you can. Hope this helps.

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