Strawberry Pavlova

  • Total Time

    1h 25m
    • Prep Time

    • Bake Time

      1h 0m
  • Serves

  • Skill Level

  • Dietary Needs

2 Reviews

5 star rating





This beautiful meringue topped with fresh berries is the perfect show stopper to serve up for dessert and it is so simple to make too.


  1. Preheat the oven to 140ºC (120°C fan, gas mark 1). Line 2 baking sheets with baking parchment and draw a 20cm/8in diameter circle onto one and a 15cm 6in circle on the other.

  2. Whisk the egg whites until they form stiff peaks.  Slowly whisk in the caster sugar until the mixture is thick and glossy.  Fold in the cornflour, lemon juice and zest.

  3. Spoon the meringue onto the circles on the baking parchment.

  4. Bake in  the oven and cook for 1 hour until crisp on the outside and dry underneath. Turn off the oven and leave the meringue in the oven to cool completely or leave overnight

  5. Once cool, gently peel off the baking parchment. The meringue can be stored in an airtight container for up to 1-2 days.  It can also be frozen for up to 1 month.

  6. To assemble the pavlova top each meringue with cream and fruit and serve.

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  • Wimbledon


  1. 5 star rating

    I have never made a pavlova before and my family LOVED it! It came out very professional looking too! I used whipping cream instead of double cream and piped the cream on... Will definitely be making again!

  2. 5 star rating

    This is so easy to make and you can use any summer fruit.I tried making it with double cream and cream cheese with 1 table spoons of icing sugar and vanilla-yum yum.

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