Easy Strawberry Pavlova

This Strawberry Pavlova recipe is incredible. So easy but so delicious. I can whip this up in ten mins flat, and half of those involve me mostly daydreaming. The ultimate strawberry meringue dessert.

Strawberry Pavlova is about as big old crowd pleaser of a dessert as there is. Sweet and mallowy with a whipped cream and ripe strawberry crown, it is make ahead, super simple and a real looker. Life shouldn't be this good surely?

I make this beauty ALL the time. I do like to use strawberries as I love everything about them but any fruit will do. You could top with any summer berries or whatever you have to hand.

Another huge favourite of mine is my Chocolate and Raspberry Pavlova. In fact I would have to be tortured to choose between them. Pavlovas rock my world.

Pavlova was named so after a famous Russian Ballet Dancer in an imitation of her tutu. How flipping fabulous. Any dessert named after me would probably be more of a cobbler or a roly poly.

It is made from French Meringue with the addition of cornflour. I like to get a chewy edge with soft middle underneath the crispy outer shell. I don't like to sweeten the cream at all as I think the meringue is sweet enough and just love the balance between the two.

There is a full printable recipe card at the bottom of this post.

Recipe

You will need:

• free standing mixer or large bowl and electric whisk
• scales
• spoon
• spatula
• large flat baking tray - lined
• knife

Ingredients

• 3 large egg whites
• 200 grams caster sugar
• 300 mls double cream
• 400 grams ripe strawberries
• 1 tsp cornflour

Method

• The ingredients are simple but it is important to make sure you separate your eggs properly, use double cream, caster sugar and choose ripe strawberries.

• Make sure your hands are clean and then separate the eggs into 2 different bowls or mugs. One egg at a time. Each time you are successful, transfer the egg whites into your mixing bowl. That way you don't run the risk of ruining more than 1 egg white if your yolk mixes with the white as you separate them.
• Whisk your egg whites until frothy. About a couple of minutes. I use a free standing mixer but an electric hand held whisk will work too but be a little more hands on.

• Then add your caster sugar a tbsp at a time. It does seem time consuming but it seems to help the meringue form without weeping sugar when baked. Whip until the mixture thickens and goes really stiff and shiny. So stiff that it completely holds it shape people. This will take about 4 minutes depending on the speed of your mixer.
• Add the cornflour and whisk again for 30 seconds.

• I use a flat, lined baking tray to put my raw meringue on. I use a silicone liner that is reusable. You can use baking paper too. Just NOT greaseproof paper. You'll be peeling that bad boy off for a week.
• I use a spatula to form/slick it into, about an 7" circle disc on the tray. If I'm among friends there is simply a general dolloping and swirling in a roughly shaped circle.
• Raise the sides up slightly higher with a spatula than the middle so the cream will have a bit of a nest to sit in when baked.

• Bake for an hour at 150 C/300 F/Gas Mark 2 until craggy and slightly golden. The top should be very crisp/crusty with a soft inside.

• I wait for it to cool before carefully peeling off the silicone or baking paper. Baking paper is easier to remove than a silicone reusable liner. This is fiddly and I sometimes need to resort to a flat spatula to help me support it but other times it's a breeze. I am not sure why! Place it on your serving dish.
• I often make this before I need it (up to a day) and when I am about an hour away from serving I whip the cream until it is soft but pillowy. Too whipped and it will be difficult to spread. Dollop on top of your pavlova.
• Top with your sliced strawberries and cut into big beautiful wedges.

Can  You Make  Pavlova The Day Before?

Yes. I keep it in an air tight container but not in the fridge. A Pavlova will keep well for 48 hours but I tend to only make it 24 hours in advance. It's such an easy recipe that I always have the time to fit it in at some point the day or morning before I need it.

Can I Freeze it ?

Yes. Once the meringue is completely cool then place it, still on it's baking tray, into the freezer and wait until it is completely frozen before removing and carefully taking off the silicone/baking paper and wrapping in a double layer of cling film (plastic wrap) and then foil. I recommend then keeping it in a large plastic container to protect it from damage in the freezer. Freeze for up to a month.

Baking Tips

• Use fresh egg whites as they whip up easier with a more stable meringue. They are easier to separate too when fresh.
• Make sure all your equipment is free from grease to ensure your whites will whip up well.
• Break each egg into small bowls or mugs first just in case one breaks when you are separating them.
• Use a 7 " cake tin bottom to draw round on your baking paper to give you a template to fill with meringue.
• Add the sugar a tbsp at a time. So that the sugar gets to dissolve as much as possible.
• Raise the sides up slightly higher with a spatula than the middle so the cream will have a bit of a nest to sit in when baked.
• To make this Pavlova for 6-8 people then use 5 egg whites - 300 grams sugar - 500 mls double cream
• Here are some more extensive tips for you.

If you like this meringue recipe then you may like these too.

White Chocolate and Raspberry Roulade

Lemon Meringue Roulade

Meringues

Chocolate Pavlova

Christmas Pavlova Wreath

Here is another link for Strawberry Recipes from some great food bloggers.