Scrumptious strawberry pavlova

Scrumptious strawberry pavlova

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(4 ratings)

Cook: 1 hr, 30 mins - 1 hr, 40 mins

More effort

Serves 6
A scrumptious treat for a hot summer's day

Nutrition and extra info

Nutrition: per serving

  • kcal650
  • fat48g
  • saturates28g
  • carbs47g
  • sugars33g
  • fibre1.5g
  • protein5g
  • salt0.2g
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    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



      Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

    For the topping

    • 600g strawberries



      Once available in Britain for just a brief period during the summer, strawberries are now a year…

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


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

    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.

    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.

    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.

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

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    Comments, questions and tips

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    23rd Nov, 2011
    delicious recipe i highly reccomend it if you like strawberries and cream!!!!!! it also looks really good as well as it tastes good.
    7th Sep, 2011
    This worked out fine . A little confusing when I had to follow the recipe after mixing the liquer with strawberries. Ended up putting half the strawberries in with the cream and then pouring the liquer and remaining half of the strawberries over the top. taste great , friends liked it , will make it again. Looked Brilliant.
    5th Aug, 2011
    Made today and found it really easy to make,any one can do this, instructions were easy to follow (not a professional baker). Didn't have any brown sugar or nuts so left out nuts and doubled up on white sugar and turned out fine, its the right time for fruit cream and pavlova!!!
    1st Jul, 2011
    It's odd, the first time you make meringue... You'd never usually treat egg whites so rambunctiously... But persevere - follow the recipe - and you'll have truly delightful results!
    7th Aug, 2010
    Made this for visitors, it was a huge success. I added a few blueberries with the strawberries for the topping.
    24th Jul, 2010
    I made this as per the recipe and it tasted delicious but ... The sugar gave the mixture a coffee brown colour - not white at all. Plus the weight of the sugar made the mixture collapse. But this was my first attempt at making pavlova, and I was very pleased. The texture was great - crisp on the outside, and marshmallow inside. And it tasted lovely. Lots of cream covered up the fact that the meringue was in pieces!
    8th May, 2010
    This is brilliant. Have made many times and always a success.
    25th Apr, 2010
    I have never made meringue before and wasted 2 lots of ingredients following your instructions. I then tried another recipe which had alot more detail on how to make the merrange part and it worked first time! The recipe is great but if your a begginer I would find another recipe for the merrange part.
    25th Feb, 2009
    I have made and developed this recipe for my food technology GCSE, and it has worked really well. After all my developments it now has two layers, blueberries, amaretti biscuits, almonds and drizzled dark and white chocolate. Delicious every time.
    22nd Sep, 2008
    Holly it is really easy to sieve strawberries, just put them in a sieve and with the back of a spoon just press down on them till you are left with the pulp and in the dish underneath will be the juice.


    10th Sep, 2015
    First time pav maker here and it was spot on, thank you for sharing your recipe! I didnt have the sugars the recipe required, so usedwhat i did have - half white caster and half dark cane sugar. It gave the pav a coffee brown colour too, but also a wonderful molasses like after taste. Was lovely and chewy on the i side, just as I hoped it would be. I want to make it again for a lunch party and was wondering if you had any advice for me if I wanted to make them into small 8 or 10 individual pavs instead this time around, and whether I need to adjust my cooking time accordingly? Look forward to more recipes from you!
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