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Scrumptious strawberry pavlova

Scrumptious strawberry pavlova

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  • Preparation and cooking time
    • Cook: -
  • More effort
  • Serves 6

A scrumptious treat for a hot summer's day

Nutrition: per serving
HighlightNutrientUnit
kcal650
fat48g
saturates28g
carbs47g
sugars33g
fibre1.5g
protein5g
low insalt0.2g
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Ingredients

For the pavlova

  • 2 tsp vinegar , any type
  • 2 tsp vanilla extract
  • 2 tsp cornflour
  • 4 large egg whites
  • 100g light muscovado sugar
  • 100g golden caster sugar
  • 25g hazelnuts

For the topping

  • 600g strawberries
  • 3 tbsp cassis (blackcurrant liquer)
  • 568ml carton double cream

Method

  • STEP 1

    Preheat the oven to 140C/gas 1/ fan 120C. Line a large baking sheet with non-stick parchment.

  • STEP 2

    Blend the vinegar, vanilla and cornflour to a paste. Whisk the egg whites until stiff. Gradually whisk in the sugars, adding a little paste with each addition, until a thick marshmallowy meringue is formed.

  • STEP 3

    Spread it out to a 20cm circle on the baking sheet, swirling the knife to make peaks. Scatter over the nuts and bake for 1 hour, then turn off the oven and leave it to cool.

  • STEP 4

    Sieve 100g/4oz strawberries into a bowl. Stir in the cassis. Whip the cream softly. Slice half the strawberries and fold into the cream. Then swirl in 3 tbsp sauce.

  • STEP 5

    Put the pavlova on a flat plate. Spoon in the cream, scatter on the strawberries, drizzle with sauce.

Recipe from Good Food magazine, June 2002

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Overall rating

A star rating of 4.5 out of 5.4 ratings
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