Strawberry Pavlova

Strawberry Pavlova

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(36 ratings)

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Cooking time

Prep: 25 mins Cook: 1 hr

Skill level

Moderately easy

Servings

Serves 6 - 8

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

Nutrition and extra info

Additional info

  • Unfilled meringue can be frozen
Nutrition info

Nutrition per serving

kcalories
525
protein
4g
carbs
60g
fat
31g
saturates
18g
fibre
2g
sugar
59g
salt
0.17g

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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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.

Recipe from Good Food magazine, August 2010

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Comments

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cbadarello's picture
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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.

cbadarello's picture
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I have made this loads of times and this is a real show stopper. You do the prep for it in about 5 minutes then if you have a machine that whisks for you just leave it to do the business. A couple of variations - I often do half raspberries/strawberries. Once I couldn't find any strawberries and used just raspberries and added some creme de cassis to the coulis. Just a great yummy, easy summer recipe

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
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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

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

sjmsjm2's picture
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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.

chef jac's's picture
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Love this recipe. I've never made any type of desert before but this recipe is the best! My Pavlova turned out brilliantly 1st time :) and every other time afterwards ! Actually have one in the oven now lol

veronicamp's picture

I live in Canada and am having difficulty finding white corn flour....what can I use as a substitute in making Pavlova. I used rice flour but the Pavlova texture was runny and thin with no volume. Difficult to handle as it all broke up...any ideas

bowdenei's picture

Corn starch is the same thing

dewdropdeb's picture

Corn flour is just corn starch, same thing just a different name this side if the pond! :)

twokidstwo's picture

try tapioca flour or potato starch.

furglantina's picture

I have never made meringue before and despite forgetting the vinegar, this was a great success. Thanks so much for this recipe Gregg, everyone raved about it, I shall definitely be making this again.

Matieboy's picture

Made this twice now, first time because I had never made one before and to gauge reaction from family and friends, I also used strawberries and raspberries, everyone who tried it loved it, so now doing it again by request, never had any problems with meringue at all, thanks for the recipe

sands_l's picture

Lovely recipe. I only had a rectangular baking tray so couldn't make a round one. This recipe makes enough to almost fill a baking tray.
It worked well and had the right amount of chewyness to dry meringue. As the meringue is very sweet I would recommend not putting any sugar in the cream. This was a great hit with all the family.

mariab2's picture
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Looked great but found two things slightly disappointing. The meringue was quite sickly so I wouldn't add the vanilla if making it again (though would maybe add some vanilla seeds to the cream). It was also more on the 'raw' than the 'chewy' side for my liking inside - perhaps personal preference, but I'd give it another 20 mins or so in the oven at least next time. So it was okay, but not great.

chichi13's picture
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Made this today for family Dinner and used strawberries And raspberries that me & kids had collected at pick your own farm.
Delicious! Didn't have enough time to let pavlova cool completely in oven so aside from a bit of breakage it seemed totally fine and was very tasty! WouLd definately make again.

awiddows's picture

A super recipe. I haven't made meringue before and it came out very well. I used strawberries and raspberries which went down very well.
I would add that if you measure out a dinner plate and use this as a template, the meringue was quick thick at the edges. You could afford to spread it thinner, making a bigger base and no one would feel short changed.
I will be making this again!

brennie72's picture
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Excellent!

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