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Strawberry Pavlova on a plate with cake slice

Strawberry pavlova

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A star rating of 4.8 out of 5.169 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 6 - 8

When you find a punnet of perfectly ripe strawberries, showcase them in this irresistible summer dessert

  • Freezable (Unfilled meringue can be frozen)
Nutrition: per serving
HighlightNutrientUnit
kcal525
fat31g
saturates18g
carbs60g
sugars59g
fibre2g
protein4g
low insalt0.17g
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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
  • 200g redcurrants, stalks removed
  • 3 tbsp icing sugar
  • 350ml double cream

Method

  • STEP 1

    Heat oven to 150C/130C fan/gas 2.

  • STEP 2

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

  • STEP 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.

  • STEP 4

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

  • STEP 5

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

  • STEP 6

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

  • STEP 7

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

  • STEP 8

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

  • STEP 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.

Goes well with

Recipe from Good Food magazine, August 2010

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Overall rating

A star rating of 4.8 out of 5.169 ratings
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