Strawberry Pavlova on a plate with cake slice

Strawberry Pavlova

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(127 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.

    2. Using a pencil, mark out the circumference of a dinner plate on baking parchment. 

    3. Whisk 4 egg whites with a hand mixer until they form stiff peaks, then whisk in 250g caster sugar, 1 tbsp at a time, until the meringue looks glossy. 

    4. Whisk in 1 tsp white wine vinegar, 1 tsp cornflour and 1 tsp vanilla extract.

    5. Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle. 

    6. Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven.

    7. When the meringue is cool, chop 100g of the hulled strawberries. Mix them with 100g of the redcurrants and 2 tbsp icing sugar.

    8. Place in a food processor, blitz until smooth, then push the fruit mixture through a sieve. 

    9. Whip 350ml double cream with the remaining 1 tbsp icing sugar and spread it over the meringue. Put the remaining 400g hulled and halved strawberries and 100g redcurrants on the cream and finally pour the sauce over the whole lot.

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    Comments, questions and tips

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    7th Jul, 2020
    This is a fab recipe which gave me chewy meringue just like my Mums. I had never made Pavloa before but will definitely make again. 5*****
    Nicslittlesister's picture
    5th Jul, 2020
    This recipe works well for me. I cook the meringue at 130°C in my fan oven for an hour and then switch off and leave to cool in the oven. The meringue has a lovely pink hue. I often make it a day ahead and it keeps very well in an air tight container, then I only have the cream and strawberries to do on the day. I’d recommend it.
    5th Jul, 2020
    Never made meringues before and was extremely nervous but I shouldn’t have been. This recipe was straight forward and turned out beautifully!
    Siobhan Marcer's picture
    Siobhan Marcer
    3rd Jul, 2020
    I made this for the first time and my meringue came out brown. Quite disappointed cos I followed recipe to a T. Next time I will lower the oven temperature
    11th Jun, 2020
    Glory hallelujah! The first time my meringues have had height and texture instead of being flat. Used this recipe both for pavlova and for individual meringues.
    Swells6's picture
    5th Jun, 2020
    Great recipe! Family love this meringue as crunchy on the outside and soft and fluffy in the middle, delicious!
    22nd May, 2020
    great recipe! I relived my 10 years spent in Australia, and this is an authentic recipe for a good old Pav! Sorry, some of the comments I have read;1. The meringue is supposed to be gooey in the middle. 2. I understood a hand mixer, to mean exactly that, as it is easier to not over beat the meringue mixture, than using a mixer that you cannot hand hold. 3. The timing is perfect. 4. I have always used, as do most recipes, some cornflour making meringue.
    20th May, 2020
    Lovely recipe - family loved it. Meringue was light and crisp on the outside and gorgeously chewy on the inside. Perfect.
    26th Apr, 2020
    Ok for all those people that say their pavlova is soft & gooey in the middle after cooking that’s how it should be.!!!!! It’s not a hard meringue!!! Honestly!!! It’s the easiest dessert to make. Delicious
    26th Feb, 2020
    1.05 says cook for 1 hour but mines been in over 90 minuets and its still soft and slightly gooey inside??? looks lovely but stuck as to what to do with it now if it just wont cook the inside...wont use this recipe again as maybe the cooking method and timing isn’t quite right.


    25th Jun, 2020
    Could someone give me a rough idea as to how much I should alter the cooking time if I were to make this recipe into mini meringues instead of one large?
    Maria Larracuente-Ocasio's picture
    Maria Larracuen...
    19th Feb, 2020
    Can I prepare the Pavlova the day before?
    CassieBest's picture
    23rd Feb, 2020
    Hi Maria, You can make the meringue the day before, I would suggest topping it with the cream and berries the day you serve it. Cassie (Senior Food Editor, BBC Good Food)
    9th Nov, 2019
    If I need to make a bigger meringue can I just double the ingredients and how long would it need cooking?
    goodfoodteam's picture
    10th Nov, 2019
    Thanks for your question. Yes, you can simply double the ingredients. If you spread the meringue so that it's double the area of a dinner plate (it might be easier to do in a rectangular shape to fit an oven tray) then you shouldn't need to add to the cooking time.
    18th Jul, 2018
    When I make pavlova it is not beautifully white but often has a slight brown tinge to it. Do you have any advice please? Thanks in advance.
    goodfoodteam's picture
    23rd Jul, 2018
    Thanks for your question. You need to make sure the oven is low. If you think your oven might be a bit hot it's better to turn the temperature down and cook a little bit longer if necessary.
    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!...


    James Richer's picture
    James Richer
    19th May, 2018
    Your missing one ingredient. ..Cream of tartar. From my mums recipe. Helps it to rise and stay light and fluffy.
    13th Jul, 2018
    How much?
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