Strawberry Pavlova

    Been cooking this for over 20 years so it's my signature dish. Recipe has never let me down and always looks stunning and impressive but is actually really easy as long as you follow the following tips.

    2 people made this


    • 3 large egg whites
    • 6ozs caster sugar 1tspn cornflour
    • Half tspn white vinegar
    • Half tspn vanilla
    • For the topping: whipped cream and fresh strawberries


    1. Draw a10"circle on parchment paper, grease and put on flat baking tray
    2. Beat egg whites until stiff and gradually add in sugar then flour, vinegar and vanilla
    3. Spread on paper making a flat dip in the centre
    4. Cook for 1 hour at 140c, then turn off and open the oven door a little. Leave to completely cool.
    5. Fill with cream and fruit and serve ASAP


    The meringue will not stiffen if the bowl is at all dirty/greasy. Make sure all your cooking utensils are clean and free from grease. Leaving the meringue to cool gradually will prevent cracks. Handle very carefully when removing meringue from paper backing and filling with cream and fruit. Serve as soon as poss to avoid a soggy bottom! Me range can be made a day or so in advance but don't fill centre until just before serving .

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