Strawberry Pavlova on a plate with cake slice

Strawberry Pavlova

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(108 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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Ingredients

    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
      Strawberries

      Strawberry

      straw-bare-ee

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

    • 200g redcurrants, stalks removed
      Redcurrant

      Redcurrant

      red-cur-rant

      These shiny little berries grow low on bushes, hanging from the branches like rows of miniature…

    • 3 tbsp icing sugar
    • 350ml double cream

    Method

    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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    blufizz
    26th Feb, 2020
    1.05
    hmmm..it 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.
    Heather Brierson's picture
    Heather Brierson
    22nd Feb, 2020
    4.05
    I made this pavlova today, it's the first time I've made mirangue. It was delicious, I swapped the red currents for raspberries. I would change the cooking temp and time next time though.
    cathlouiseh
    30th Dec, 2019
    5.05
    I’ve made this recipe lots of times and always delicious. Lovely meringue slightly chewy - always a winner and always perfect.
    mickyas
    24th Dec, 2019
    1.05
    I carried out this recipe EXACTLY and it turned out RAW. This needs at least double the cooking time at about 110 °c fan. These so called pro chefs should really try their recipes first. Terrible
    Amezing Tech's picture
    Amezing Tech
    2nd Oct, 2019
    5.05
    sir, please add my recipe app on your website. https://play.google.com/store/apps/details?id=com.recipes.healthyrecipes
    StattoTim1977
    18th Feb, 2019
    5.05
    Fantastic pavlova recipe. Transported me back to New Zealand... I only decided to give this a go because I had 4 egg whites left over after making vanilla ice cream.... and wow! What a show stopper! Light, fluffy marshmallow centre. Crispy outer (not overly discoloured like some have suggested). Will make again.
    Lynn Gibb's picture
    Lynn Gibb
    8th Sep, 2018
    5.05
    I made this Pavlova exactly to the recipe 130C Fan Oven and it was just perfect
    Pier Francesco Guindani's picture
    Pier Francesco ...
    3rd Sep, 2018
    2.05
    The baking time/heat is completely off. You should never bake meringue more than 80 degrees C. 150/130C results in a caramelised brown-ish meringue, not a white fluffy one as you might want to achieve. Tip: use this recipe but bake for 2 hours at 80 degrees C.
    JudeIrwin
    16th Jul, 2018
    3.05
    Firstly, there is NO earthly reason to tell people to whisk the eggwhites by hand. Do it in a mixer in a tenth of the time, adding the sugar as directed through the hole in the cover. Secondly, cream of tartar is preferable anytime to cornstarch. Any fruit vinegar will do - e.g. grape/apple; I used caster sugar instead of icing to sweeten the puree. Less lumpy, slightly less sugar needed to sweeten it.
    suec13
    13th Jul, 2018
    Id like to make a larger pavlova as ive got alot of people coming round. If i made doublethe recipe would it still be the same oven temp & how long would i cook it for?

    Pages

    Maria Larracuente-Ocasio's picture
    Maria Larracuen...
    19th Feb, 2020
    Can I prepare the Pavlova the day before?
    CassieBest's picture
    CassieBest
    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)
    lillybell
    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
    goodfoodteam
    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.
    kerrianne88
    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
    goodfoodteam
    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.
    SanduniK
    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
    goodfoodteam
    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.
    howletticus
    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
    goodfoodteam
    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.

    Pages

    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.
    suec13
    13th Jul, 2018
    How much?
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