Strawberry Pavlova recipe

Tuck into this deliciously crisp Pavlova topped with whipped cream and juicy strawberries. This simple Pavlova recipe is the ideal summer dessert and is packed with fresh flavour. 

Prep time: 15 minutes

Cook time: 60 minutes

Servings: 8 people

Preparation

  1. Preheat the oven to gas 2, 150°C, fan 130°C. Draw a 23cm (9cm) circle on a sheet of nonstick baking paper.

  2. To make the meringue, whisk the egg whites in a large bowl until stiff peaks form. Whisk in the caster sugar, one tablespoon at a time. The mixture should look firm and glossy. Finally, whisk in the vinegar, cornflour and rosewater.

  3. Use a little of the meringue mixture to stick the marked baking paper onto the baking sheet. Spoon the meringue onto the baking sheet, using the circle as a guide. Make a dip in the centre to create a ‘wall’ around the outside.

  4. Cook the meringue for one hour then turn off the oven and leave to cool for 8 hours or ideally overnight.

  5. To make the filling, whisk together the icing sugar, double cream and the vanilla essence. Pile into the middle of the meringue shell and top with the strawberries. Serve immediately.

Ingredients

For the meringue

For the filling

Shop ingredients

Ingredients

For the meringue

For the filling

Shop ingredients Shop ingredients

Preparation

  1. Preheat the oven to gas 2, 150°C, fan 130°C. Draw a 23cm (9cm) circle on a sheet of nonstick baking paper.

  2. To make the meringue, whisk the egg whites in a large bowl until stiff peaks form. Whisk in the caster sugar, one tablespoon at a time. The mixture should look firm and glossy. Finally, whisk in the vinegar, cornflour and rosewater.

  3. Use a little of the meringue mixture to stick the marked baking paper onto the baking sheet. Spoon the meringue onto the baking sheet, using the circle as a guide. Make a dip in the centre to create a ‘wall’ around the outside.

  4. Cook the meringue for one hour then turn off the oven and leave to cool for 8 hours or ideally overnight.

  5. To make the filling, whisk together the icing sugar, double cream and the vanilla essence. Pile into the middle of the meringue shell and top with the strawberries. Serve immediately.