Strawberry Pavlova

  • 10 Apr - 16 Apr, 2021
  • Mag The Weekly
  • Cookery


· For the meringue

· 4 egg whites

· 250 g caster sugar

· 1 teaspoon vinegar

· 1 teaspoon corn flour

· 1 teaspoon vanilla extract

For the topping

· 500 g strawberries

· 200 g redcurrants

· 3 tablespoons icing sugar

· 350 ml double cream


Heat the oven to 150°C. Mark out the circumference of a dinner plate on baking parchment. Whisk egg whites until they form stiff peaks, then whisk in the caster sugar, until the meringue looks glossy. Whisk in the vinegar, corn flour and vanilla extract. Spread the meringue inside the circle and bake for an hour, then turn off the heat and let it cool completely. When the meringue is cool, chop 100 g of strawberries. Mix them with 100 g of redcurrants and 2 tablespoons icing sugar. Blitz until smooth, and then push the fruit mixture through a sieve. Take double cream with remaining icing sugar and spread it over the meringue. Put the remaining strawberries and 100 g redcurrants on the cream and finally pour the sauce over the whole lot.