Strawberry Pavlova

The meringue is soft and marshmallowy on the inside and crisp on the outside. Together with the creaminess of the cream and the freshness of the strawberries, this make a lovely dessert. You can use any fruit you like instead of the strawberries.


Strawberry Pavlova (serves 6)
Slightly adapted from “Mary Berry’s Baking Bible”

4 egg whites
225 g caster sugar or fine sugar (no icing sugar)
2 tsp corn starch
2 tsp white wine vinegar

300 ml cream, whipped with 2 tbsp sugar and if you like, a drop of vanilla extract
350 g strawberries, de-hulled and halved/quartered

Preheat the oven to 150C. Line a baking tray with baking paper.
Put the egg whites in a large bowl and whip to soft peaks. Then add the sugar spoon by spoon, while whisking. Keep whisking until the sugar is completely dissolved. Test this by rubbing a little of the mix between your fingers: if it feels sandy/grainy, the sugar has not yet dissolved completely. Blend the corn starch with the vinegar, add to the meringue and mix well.
Dollop the meringue on the baking tray, into a circle of about 23 cm, with higher sides than the middle. It should look quite rough, peaky and rustic. Place in the oven and bake for about 1 hour. Leave to cool in the oven (that you turned off!) with the door closed.
Place the pavlova on a serving plate. Top with the whipped cream and strawberries, then serve. Can be kept for 1 hour in the fridge before serving.

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