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Strawberry Pavlova

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A classic strawberry pavlova with crisp-chewy meringue, vanilla whipped cream, fresh strawberries, and a silky strawberry sauce for a light and elegant dessert.

Ingredients

  • 6 free-range egg whites
  • 300g/10½oz caster sugar
  • 1 tsp sherry vinegar
  • 1 drop of pink food colouring
  • 1 tbsp orange liqueur
  • 250ml/9fl oz whipping cream, whipped until stiff peaks form when the whisk is removed
  • 1 vanilla pod, split, seeds only
  • 75g/2½oz sifted icing sugar
  • 450g/1lb strawberries, washed, hulled and cut in half
  • 100ml/3½fl oz water
  • 100g/3½oz caster sugar
  • 250g/9oz strawberries

Instructions

  1. Preheat the oven to 180C/360F/Gas 4.
  2. Whisk the egg whites in a bowl until stiff peaks form when the whisk is removed.
  3. Add the caster sugar one tablespoon at a time, whisking constantly until fully incorporated and glossy stiff peaks form.
  4. Gently fold in the vinegar, pink food colouring, and orange liqueur.
  5. Divide the meringue mixture evenly between two baking trays lined with baking parchment and spread into rounds.
  6. Place in the oven, then immediately reduce the temperature to 150C/300F/Gas 2 and bake for about 1 hour until crisp outside and slightly chewy inside.
  7. For the filling, whisk the cream with vanilla seeds and icing sugar until stiff peaks form.
  8. Spoon the whipped cream evenly over the cooled meringues.
  9. Top each with half of the fresh strawberries.
  10. For the sauce, heat 100g caster sugar and water in a pan over medium heat and boil for 12–15 minutes until it becomes a thick syrup.
  11. Remove from heat, add the 250g strawberries, rest for 10 minutes, then blend until smooth and pass through a sieve.
  12. Chill the sauce in the fridge.
  13. To serve, cut each pavlova in half, place on plates, and drizzle with strawberry sauce.

Notes

  • Ensure the mixing bowl is completely grease-free before whisking egg whites for best volume.
  • Cool meringues fully before adding cream to prevent melting.
  • The strawberry sauce can be made a day ahead and chilled.
  • Orange liqueur can be omitted for a non-alcoholic version.
  • Use room temperature egg whites for better whipping.

Nutrition

Find it online: https://yumfamilyrecipes.com/strawberry-pavlova/