Strawberry Pavlova

Saturday, 11 June 2016

3 large egg whites
7/8s of a cup of (200grams) castor sugar
3 cups (600 grams) of fresh fruit (you don't have to use strawberries)
1.1/4 cups 300mls of double/heavy cream
icing sugar to dust over the top of pavlova


  • Heat oven to 150C.130C fan/gas2. 
  • get a baking tray and put a dash of oil and spread over bottom of baking tray before cutting out a piece of baking parchment and sticking that down onto the tray. I normally spread the very tiniest of amounts of oil over the baking parchment to prevent Pavlova sticking. to the paper.
  • whisk egg whites with a hand mixer until they form stiff peaks and then whistk in sugar, 1 tablespoon at a time until the meringue looks glossy.
  • Spread the meringue onto the baking tray to form a circle and make a dent in the middle of the Pavlova covering the bottom of the pavlova and then just form a wall around the pavlova (if this makes sense), basically making the sides of the meringue a little higher than the middle. 
  • Bake for 1 hour and then turn off the heat and let the Pavlova cool completely. I normally leave the pavlova in the oven overnight with the heat turned off.
  • When the meringue is cool, whip the cream until it is stiff and then put into the middle of the pavlova and it doesn't matter if cream goes over the edges of the Pavlova. 
  • Cut the strawberries in half and decorate the Pavlova and then dust icing sugar over the top and put in the fridge.
  • alternatively,with the fruit you can chop 1 cup of fresh fruit and place in food processor with 2 tablespoons of icing sugar and blitz until smooth then push the fruit mixture through a sieve and spread this fruit mixture over the top of the fruit once it is on the pavlova and then dust with icing sugar

Every Blessing,