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Pavlova recipe

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Tuck into this deliciously crisp Pavlova topped with whipped cream and juicy strawberries. This simple Pavlova recipe is the ideal summer dessert and is packed with fresh, fruity flavour. See method

Serves 8
Takes 1 hr 15 mins plus cooling
405 calories / serving

Ingredients

For the meringue

4 medium egg whites
250g caster sugar
1 tsp white wine vinegar
1 tsp cornflour
1 tsp rosewater (optional)

For the filling

2 tbsp icing sugar
350ml double cream
1 tsp vanilla essence
750g fresh strawberries

Each serving contains

Energy
1685kj
405kcal 20%
Fat
24g 34%
Saturates
15g 75%
Sugars
47g 52%
Salt
0.5g <1%

of the reference intake
Carbohydrate 47.3g Protein 2.8g Fibre 1.3g

Method

Preheat the oven to gas 2, 150°C, fan 130°C. Draw a 23cm (9cm) circle on a sheet of nonstick baking paper.
To make the meringue, whisk the egg whites in a large bowl until stiff peaks form. Whisk in the caster sugar, one tablespoon at a time. The mixture should look firm and glossy. Finally, whisk in the vinegar, cornflour and rosewater.

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Use a little of the meringue mixture to stick the marked baking paper onto the baking sheet. Spoon the meringue onto the baking sheet, using the circle as a guide. Make a dip in the centre to create a ‘wall’ around the outside.
Cook the meringue for one hour then turn off the oven and leave to cool for 8 hours or ideally overnight.
To make the filling, whisk together the icing sugar, double cream and the vanilla essence. Pile into the middle of the meringue shell and top with the strawberries. Serve immediately.