Strawberry Pavlova on a plate with cake slice

Strawberry Pavlova

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(93 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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    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


    1. Heat oven to 150C/130C fan/gas 2.

    2. Using a pencil, mark out the circumference of a dinner plate on baking parchment. 

    3. Whisk 4 egg whites with a hand mixer until they form stiff peaks, then whisk in 250g caster sugar, 1 tbsp at a time, until the meringue looks glossy. 

    4. Whisk in 1 tsp white wine vinegar, 1 tsp cornflour and 1 tsp vanilla extract.

    5. Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle. 

    6. Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven.

    7. When the meringue is cool, chop 100g of the hulled strawberries. Mix them with 100g of the redcurrants and 2 tbsp icing sugar.

    8. Place in a food processor, blitz until smooth, then push the fruit mixture through a sieve. 

    9. Whip 350ml double cream with the remaining 1 tbsp icing sugar and spread it over the meringue. Put the remaining 400g hulled and halved strawberries and 100g redcurrants on the cream and finally pour the sauce over the whole lot.

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    Comments, questions and tips

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    18th Feb, 2019
    Fantastic pavlova recipe. Transported me back to New Zealand... I only decided to give this a go because I had 4 egg whites left over after making vanilla ice cream.... and wow! What a show stopper! Light, fluffy marshmallow centre. Crispy outer (not overly discoloured like some have suggested). Will make again.
    Lynn Gibb's picture
    Lynn Gibb
    8th Sep, 2018
    I made this Pavlova exactly to the recipe 130C Fan Oven and it was just perfect
    Pier Francesco Guindani's picture
    Pier Francesco ...
    3rd Sep, 2018
    The baking time/heat is completely off. You should never bake meringue more than 80 degrees C. 150/130C results in a caramelised brown-ish meringue, not a white fluffy one as you might want to achieve. Tip: use this recipe but bake for 2 hours at 80 degrees C.
    16th Jul, 2018
    Firstly, there is NO earthly reason to tell people to whisk the eggwhites by hand. Do it in a mixer in a tenth of the time, adding the sugar as directed through the hole in the cover. Secondly, cream of tartar is preferable anytime to cornstarch. Any fruit vinegar will do - e.g. grape/apple; I used caster sugar instead of icing to sweeten the puree. Less lumpy, slightly less sugar needed to sweeten it.
    13th Jul, 2018
    Id like to make a larger pavlova as ive got alot of people coming round. If i made doublethe recipe would it still be the same oven temp & how long would i cook it for?
    2nd Apr, 2018
    Made this today, I didn’t have white wine vinegar so substituted with cider vinegar. I used strawberries, blueberries and raspberries for the topping. It tasted amazing and I’ll be making it again
    8th Feb, 2018
    Absolutely delicious - followed the recipe exactly. It certainly looked impressive too!
    7th Sep, 2017
    The photo looks very appetizing. And the recipe is interesting. My photos do not turn out so beautiful. Although the desserts are delicious)
    3rd Sep, 2017
    Dinner party disaster - There is a key typo in this recipe. North American users beware - 130 degrees celsius is NOT 150 F, it is 250 F. Didn't realize this until too late and ended up having to rush to make a second dessert.
    Rod Baverstock's picture
    Rod Baverstock
    27th Dec, 2017
    Not a typo at all!! Just you mis-reading the recipe !! It says 150C /130 C fan ; Which means only set the over to 130 if you have a fan oven


    18th Jul, 2018
    When I make pavlova it is not beautifully white but often has a slight brown tinge to it. Do you have any advice please? Thanks in advance.
    goodfoodteam's picture
    23rd Jul, 2018
    Thanks for your question. You need to make sure the oven is low. If you think your oven might be a bit hot it's better to turn the temperature down and cook a little bit longer if necessary.
    21st Jun, 2017
    The first time I made pavlova it sank in the middle after baking. Second time while baking it just went flat like a pancake and also had big water bubbles like all over. What am I doing wrong? Also what do you recommend as a substitute for white wine vinegar
    goodfoodteam's picture
    28th Jun, 2017
    Thanks for your question. Sorry to hear your pavlovas have not worked out. Make sure you whisk the egg whites to stiff peaks before adding the other ingredients. If egg whites are stiff, you should be able to turn the bowl upside down over your head! It may be that there was some unwhisked egg white at the bottom of the bowl. Make sure you get the whisk around all the edges. The white wine vinegar helps to stabilize the meringue as does the cornflour. You can substitute the vinegar with lemon juice.
    7th Apr, 2017
    How far in advance can you prepare a pavlova? Can you make meringue part even further in advance? I've made meringue before (a while ago), but have never made a pavlova!...
    goodfoodteam's picture
    10th Apr, 2017
    Thanks for your question. We'd suggest assembling the pavlova before serving but you can make the meringue in advance and store it in an airtight container for up to a week.
    5th Jun, 2016
    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
    15th Jan, 2015
    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
    21st Jan, 2015
    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. 
    5th Sep, 2014
    I have made Pavlova many times but always have the same problem, how do you transfer it onto the serving plate without it cracking?


    James Richer's picture
    James Richer
    19th May, 2018
    Your missing one ingredient. ..Cream of tartar. From my mums recipe. Helps it to rise and stay light and fluffy.
    13th Jul, 2018
    How much?
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