Strawberry Pavlova

Strawberry Pavlova

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(48 ratings)

Prep: 25 mins Cook: 1 hr

Moderately easy

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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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



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

  • 200g redcurrants, stalks removed



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

  • 3 tbsp icing sugar
  • 350ml double cream

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  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 (62)

SueHS's picture

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

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

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

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

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

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

sjmsjm2's picture

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

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


Questions (4)

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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