Strawberry Pavlova

Ingredients

• 1/2lemon, for cleaning the equipment
• 4egg whites
• 1 tsplemon juice
• 1 tspvanilla extract
• 220 gcaster sugar
• 2 tspcornflour
• 300 mldouble cream
• 1 tspvanilla extract
• 1 tbspicing sugar
• 230 gstrawberries, fresh or frozen, whole or halved
• 1 tbspicing sugar
• 340 gstrawberries, frozen preferred for coulis
• 2 tbspcaster sugar
• 1/2lemon

Instructions

1. 1

   Clean equipment

   Heat the oven to 150°C (130°C fan). Wipe the mixing bowl and whisk attachment thoroughly with the juice from 1/2 lemon on a piece of kitchen paper.

2. 2

   Separate eggs

   Separate the 4 egg whites from the yolks.

3. 3

   Whisk whites

   Using a hand or stand mixer with a whisk attachment, whisk the egg whites on low until frothy, then increase the speed to maximum.

4. 4

   Add flavourings

   When the foam is white and forms soft peaks, stop the mixer and add 1 tsp lemon juice and 1 tsp vanilla extract.

5. 5

   Add the sugar

   Whisk at medium speed, adding the 220 g caster sugar one tablespoon at a time.

6. 6

   Whisk to peaks

   Once all the sugar is incorporated, increase the speed and whisk until firm peaks form. Take the bowl off the mixer.

7. 7

   Add cornflour

   Sift in 2 tsp cornflour.

8. 8

   Fold mixture

   Gently stir the cornflour into the meringue with a spatula.

9. 9

   Mark a circle

   Draw around a plate on a sheet of baking parchment to make a circle as a guide for shaping the meringue.

10. 10

    Secure parchment

    Turn the parchment over on a baking tray, then use a little meringue at each corner to hold it in place.

11. 11

    Shape meringue

    Spoon the meringue into the centre of the circle and shape it into a round with a spatula.

12. 12

    Bake the base

    Make a shallow dip in the centre and add texture to the sides by drawing the spatula upwards or dabbing it to form peaks. Put the meringue in the preheated oven at 150°C (130°C fan), immediately lower the temperature to 120°C (100°C fan) and bake for 1 hour 10 minutes.

13. 13

    Cool in oven

    When baking is complete, turn off the oven and leave the meringue inside for at least 3 hours without opening the door so it cools gradually. Once completely cool, take it out of the oven; you can prepare the coulis or Chantilly cream while it cools.

14. 14

    Prepare coulis

    For the optional strawberry coulis, use the 340 g strawberries, 2 tbsp caster sugar and 1/2 lemon. Keep it in the fridge until needed.

15. 15

    Whip the cream

    Whisk 300 ml double cream with 1 tsp vanilla extract and 1 tbsp icing sugar at medium speed until soft peaks form. The cream should be less thick than the meringue; refrigerate it until needed.

16. 16

    Fill the centre

    Spoon some of the prepared Chantilly cream into the centre of the meringue.

17. 17

    Layer strawberries

    Chop the 230 g strawberries and scatter some over the cream. Add another layer of cream; a piping bag can be used for a neat finish.

18. 18

    Add the topping

    Finish with more strawberries.

19. 19

    Finish and serve

    Top with strawberry sauce or coulis, sprinkle over 1 tbsp icing sugar, or use both.

What is strawberry pavlova?

Pavlova is a meringue-based dessert associated with Australia and New Zealand, named after the Russian ballerina Anna Pavlova. Its appeal is the contrast between a crisp outside and a tender, marshmallow-like middle.

This version layers the meringue with vanilla Chantilly cream and strawberries, then offers an optional strawberry coulis. The shallow dip in the meringue gives the toppings a natural place to sit.

Nutrition and macros by portion

The nutrition label shows one serving as written: 337 calories, 3g protein, 40g carbs, 19g fat.

The meringue's caster sugar supplies most of the carbohydrates, while double cream and Chantilly cream contribute much of the fat. Egg whites and cream provide some protein; balance a slice with fresh fruit and keep any extra cream or coulis modest.

Getting the meringue ready

Clean equipment: Wiping the bowl and whisk with lemon juice helps prepare them before the egg whites are beaten. Separate the eggs carefully so the whites are ready to whisk.

Build gradually: Begin whisking slowly, then increase the speed as the whites turn frothy. Add the sugar a tablespoon at a time, and wait until the mixture forms firm peaks before folding in the cornflour.

Shape and texture

Circle guide: Drawing around a plate on the parchment helps make a round base. Turn the marked side down and dab meringue at the corners to keep the paper from shifting.

Centre and sides: Shape the meringue with a slight dip in the middle and textured sides. Those peaks give the finished pavlova its characteristic look and help cradle the cream and fruit.

Bake it gently

Temperature change: Start at 150°C (130°C fan), then immediately reduce the oven to 120°C (100°C fan) for the 1 hour 10 minute bake. Follow the temperature change promptly once the meringue goes in.

Slow cooling: Leave the oven door closed after switching the oven off, and let the meringue cool inside for at least 3 hours. This gradual cooling is part of the method and helps prevent cracking.

Cream and strawberries

Chantilly cream: Whisk the double cream with vanilla and icing sugar only until it forms soft peaks. It should stay softer than the meringue rather than becoming very firm.

Fruit: The recipe allows fresh or frozen strawberries for the topping and prefers frozen berries for the optional coulis. Add the fruit over the cream shortly before serving.

Assembling and serving

Layers: Fill the centre with some cream, add chopped strawberries, then another layer of cream and more fruit. A piping bag is optional if you want a neater finish.

To serve: Add coulis, icing sugar or both at the end. Serve the pavlova as a dessert on its own or alongside a modest portion of fresh fruit.

Recipe notes & tips

• Separate the eggs carefully so no yolk gets into the whites.
• Add the caster sugar gradually while the mixer is running.
• Use the plate outline as a guide, but keep the meringue's edges textured.
• Avoid opening the oven door during the slow cooling period.
• Stop whisking the Chantilly cream once soft peaks form.
• Add the cream and strawberries after the meringue has cooled completely.

Variations

• Use frozen berries: Let them thaw before chopping for the topping.
• Add coulis: Include the optional strawberry sauce for extra fruit flavour.
• Choose fresh berries: Use ripe fresh strawberries when they are available.
• Finish with icing sugar: Dust the top just before serving.
• Pipe the cream: Use a piping bag to make the cream layers look neater.

Common mistakes to avoid

• Greasy equipment: Wipe the bowl and whisk with lemon juice before beating the whites.
• Sugar added too quickly: Add it a tablespoon at a time while whisking.
• Over-whipped cream: Stop at soft peaks so the cream remains light and spoonable.
• Opening the oven: Keep the door closed while the meringue cools for at least 3 hours.
• Topping warm meringue: Wait until it has cooled completely before adding cream and strawberries.

How to store

Keep the unassembled meringue in an airtight container at room temperature and use it within a few days. Refrigerate leftover assembled pavlova and eat it as soon as possible, as the cream and fruit soften the meringue; it is best served fresh.

Frequently asked questions