Strawberry Pavlova

Strawberry Pavlova

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(60 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, questions and tips

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    Mrssosa3
    10th Jun, 2016
    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
    12th Aug, 2016
    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
    20th Apr, 2016
    5.05
    Fabulous recipe. Best pavlova ever and a very impressive dessert!
    CarenReid
    31st Dec, 2015
    Brilliant and yummy dessert xx
    jayneboos's picture
    jayneboos
    30th Dec, 2015
    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
    12th Dec, 2015
    Eay enough, but came out much browner than the photo after an hour at 130c in my fan oven.
    biglongdarren
    10th Oct, 2015
    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
    14th Sep, 2015
    5.05
    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
    8th Jun, 2015
    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
    3rd Oct, 2015
    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 :)

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