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Strawberry Pavlova
A classic British strawberry pavlova with a crisp meringue shell, a marshmallow-soft centre, clouds of whipped cream and a generous tumble of fresh strawberries on top. It is the celebration dessert that never goes out of style and is almost universally loved. Make the meringue base ahead so that assembly on the day takes just a few minutes.
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Ingredients
- 4 large egg whites
- 220 caster sugar
- 2 tsp cornflour
- 1 tsp white wine vinegar
- ½ tsp vanilla extract
- 350 ml double cream
- 2 tbsp icing sugar
- 500 g fresh strawberries
- 6 fresh mint leaves
Contains: cereals gluten, eggs, milk, sulphites.
Method
- Preheat the oven to 130°C (110°C fan). Draw a 22 cm circle on baking paper, flip and place on a baking sheet.
- Whisk the egg whites until stiff peaks form. Add the sugar a tablespoon at a time, whisking constantly, until the meringue is thick and glossy.
- Fold in the cornflour, vinegar and vanilla.
- Spoon the meringue onto the circle, building up the sides higher than the centre to create a shallow bowl.
- Bake for 1 hour 15 minutes until crisp on the outside. Turn off the oven and leave to cool completely inside.
- Whip the cream with the icing sugar to soft peaks and spoon over the cooled meringue.
- Top with the strawberries and mint leaves. Serve within 2 hours of assembling.
Tips
- The meringue base can be made 24 hours ahead and kept in a cool, dry place — this actually helps it to crisp up.
- Vinegar and cornflour are the secret to the characteristically marshmallowy centre — do not omit them.
Ring the changes
- Mix in a handful of raspberries or blueberries alongside the strawberries.
- Swirl a few tablespoons of strawberry coulis through the cream before topping.
Keeping it
Assemble within 2 hours of serving. The undecorated meringue base will keep for 24 hours in a dry environment.
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More from the same crop
A proper British strawberry conserve where the fruit is kept in generous whole pieces suspended in a clear, brilliantly flavoured jelly — a step above an ordinary jam. The method of macerating the fruit overnight with sugar draws out the juices and protects the berry's structure during cooking, giving a preserve with real elegance. Spread thickly on warm scones with clotted cream.
45 min · medium · Strawberry
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