pavlova recipes
Here's a collection of pavlova recipes from our weekly newsletters, and some lovely ones you've sent in. If you'd like more please have a look at our recipe index!
Strawberries and cream pavlova
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- 6 large egg whites -
(this is the price for the whole eggs - use the yolks to make a custard, which you can freeze or have a go at making your own hollandaise sauce)
- 300g caster sugar, plus 50g for the strawberries
- 250ml Berkeley Farm pouring cream
- 220g fresh English strawberries
Preheat the oven to 110C/gas 1/2.
Whisk the egg whites until stiff, then gradually add the sugar, whisking well between each addition, until you have a thick, glossy meringue.
Spoon the meringue onto a greaseproof paper-lined baking sheet in a large mound, about 4cm high and 20cm in diameter. Bake for 1 hour 20 minutes. Switch off the oven but don't open it; leave the meringues inside to dry for 6 hours or overnight.
When ready to serve, loosely whip the cream until firm. Wash the strawberries, quarter and toss with the 50g sugar. Spread the cream on top of the meringue and pile the strawberries on top, drizzling a bit of the sugary juices over. Serve immediately.
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