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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    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.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    13th Apr, 2015
    not as easy as i thought it would be but i made smaller ones and it worked so much better... tasted devine..... xxxxxx
    8th Dec, 2014
    ....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..
    26th Jul, 2014
    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.
    7th Jul, 2014
    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)!
    2nd Jun, 2014
    Simply perfect!!
    Amy Elworthy
    13th May, 2014
    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
    28th Jun, 2015
    Personally I would leave it in the oven overnight if you have the time to do so as this will make it more chewy!
    10th May, 2014
    Perfect! Crunchy and chewy... will sooooo make again! Husband doesn't like redcurrants so I used raspberries instead and was delicious:-)
    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


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