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Strawberry Pavlova

6 Reviews

About the bake

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.

125Total Time
25Prep Time
1Bake Time
8Serves
Easy

Method

  1. Step 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. Step 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. Step 3:

    Spoon the meringue onto the circles on the baking parchment.

  4. Step 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. Step 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. Step 6:

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

Ingredients

  • For the meringue

    • 5 Egg white(s) (free range)
    • 275g White caster sugar (we like silver spoon)
    • 1 tsp Cornflour
    • 1 tsp Juice of one whole lemon
    • 1 tsp Lemon zest
  • For the topping

    • 350ml Double cream
    • 1 tbsp Icing sugar
    • 300g Strawberries (hulled, halved)
    • 200g Redcurrants (stalks removed)
    • 100g Raspberries

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