Scrumptious strawberry pavlova

A scrumptious treat for a hot summer’s day

  • Cook:1 hrs 40 mins
  • Serves 6
  • More effort

Nutrition per serving

  • kcal 650
  • fat 48g
  • saturates 28g
  • carbs 47g
  • sugars 33g
  • fibre 1.5g
  • protein 5g
  • salt 0.2g


  • 2 tsp vinegar, any type
  • 2 tsp vanilla extract
  • 2 tsp cornflour
  • 4 large egg whites
  • 100g light muscovado sugar
  • 100g golden caster sugar
  • 25g hazelnuts
  • 600g strawberries
  • 3 tbsp cassis (blackcurrant liquer)
  • 568ml carton double cream


  1. Preheat the oven to 140C/gas 1/ fan 120C. Line a large baking sheet with non-stick parchment.

  2. Blend the vinegar, vanilla and cornflour to a paste. Whisk the egg whites until stiff. Gradually whisk in the sugars, adding a little paste with each addition, until a thick marshmallowy meringue is formed.

  3. Spread it out to a 20cm circle on the baking sheet, swirling the knife to make peaks. Scatter over the nuts and bake for 1 hour, then turn off the oven and leave it to cool.

  4. Sieve 100g/4oz strawberries into a bowl. Stir in the cassis. Whip the cream softly. Slice half the strawberries and fold into the cream. Then swirl in 3 tbsp sauce.

  5. Put the pavlova on a flat plate. Spoon in the cream, scatter on the strawberries, drizzle with sauce.

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