Strawberry Pavlova

Strawberry Pavlova

  • 1
  • 2
  • 3
  • 4
  • 5
(53 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
Save to My Good Food
Please sign in or register to save recipes.


    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. 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.

    You may also like

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    5th May, 2014
    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
    4th May, 2014
    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
    14th Apr, 2014
    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
    17th Jun, 2014
    Corn starch is the same thing
    19th Apr, 2014
    Corn flour is just corn starch, same thing just a different name this side if the pond! :)
    18th Apr, 2014
    try tapioca flour or potato starch.
    marmiteetponpon's picture
    10th Apr, 2014
    check this spectacular chocolate red fruits cake at marmite et ponpon... really worth a try
    8th Apr, 2014
    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.
    1st Apr, 2014
    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
    30th Mar, 2014
    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.


    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.