Strawberry Pavlova

At this time of year when strawberries are just divine, pavlova has to be my all time favourite dessert. I usually double the ingredients and the children make small meringues, which can be stored and used for a quick dessert when friends come for tea!


4 eggs whites (at room temperature)
250g caster sugar
2 tsp cornflour
1 tsp white wine vinegar
1 tsp vanilla extract
282ml Double Cream
450g Strawberries


  1. Preheat the oven to 130 degrees C
  2. Line a baking tray with baking paper and draw a 20cm circle on the paper (or draw around a dinner plate)
  3. Add the egg whites to a mixer and beat until they form stiff peaks.
  4. Whist still mixing add the caster sugar slowly, one table spoon at a time.
  5. Add the cornflour, vinegar and vanilla essence.
  6. Spoon the meringue onto the baking paper inside the circle you have drawn, make a crater with higher outer sides.
  7. Pop into the oven and cook for 1 hour. Turn the over off and allow the pavlova to cool in the oven.
  8. Whisk the cream and chop the strawberries.
  9. Just before serving add the cream to the middle of the meringue base and spread the strawberries on top.