Strawberry Pavlova

Strawberry Pavlova

  • 1
  • 2
  • 3
  • 4
  • 5
(63 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.
    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
    1st Sep, 2017
    This was maybe the fifth time I've made pavlova and it was the best so far. It came out perfectly (if I do say so myself). It was the dessert for a barbecue and was demolished instantly. Everyone loved it. Thanks for the recipe - it made me look like a fantastic cook, which I'm not. Hurray!
    22nd Jul, 2017
    Lovely. I reduced the sugar by 100g and used less cream and more redcurrants (as we have a surplus growing in the garden). The coulis was delicious, although this dessert would have been fine without it. Looked more presentable without the coulis, when I make this for a party I will leave that out. The meringue was perfect, even with less sugar, and granulated as I didnt have castor sugar.
    20th Jul, 2017
    Easy and delicious! The supermarket didn't have redcurrants, so I swapped in raspberries, and changed the ratio of the fruit a bit (like RosieCu below), but other than that I followed the recipe. The only thing I might do next time is use a bit more cream. I couldn't believe the size of the meringue from only 4 egg whites - it was huge - but the cream seemed a bit scanty in comparison.
    23rd Jun, 2017
    I made this for a friends BBQ, everyone loved it, especially the children. Very easy to make, looks impressive only down side I should have made two!!
    19th Jun, 2017
    I made this for a family barbeque party on a lovely hot sunny day and it was a massive hit. Easy to make, I made the meringue the night before and left it in the oven overnight to cool and it was perfect. It was browner than the picture but looked good. I also left out the cornflour as I didn't have any and it was fine. Replaced the redcurrants with raspberries in the coulis and used half raspberries half strawberries on the top. Great recipe.
    12th Apr, 2017
    This is my pavlova go to recipe. It comes out perfectly every time. My only change is using raspberries instead of redcurrants, so I sieve the coulis to remove the many seeds and usually add a little more sugar and chambord to the coulis. I've now learnt to make 2 at a time as people love to come back for seconds!
    1st Jan, 2017
    Great recipe with fantastic results. Very easy. Meringue was like marshmallow inside. Coulis was a lovely addition pouring it over the top. Lots of compliments too.


    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?
    goodfoodteam's picture
    16th Sep, 2014
    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.
    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.