Easy Strawberry Pavlova

strawberry pavlova on a white serving plate with strawberry juice and a strawberry in the foreground lying at the base. A white jar stands behind and a glass jar with spoons in it stands at the back on the opposite side.

This Strawberry Pavlova recipe is easy, simple and a huge crowd pleaser Topped with softly whipped cream and strawberries it is absolutely delicious.

Course Dessert

Cuisine australian

Prep Time 15

Cook Time 1

Total Time 1 15

Servings people

Calories 499kcal

Author Apply To Face Blog

Ingredients

3 large egg whites
200 grams caster sugar refined (white)
300 mls double cream
400 grams strawberries ripe
1 tsp cornflour

Metric - U S Customary

Instructions

Preheat your oven to 150°C/300 F/Gas Mark 2
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. 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.
Empty out your raw meringue onto a large lined and flat baking tray. Shape it into about an 7 " circle shape and raise the outer edges up a little so that the cream has a nest to sit in later.You can use the bottom of a cake tine to draw around to get your circle shape.
Bake for an hour 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.
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.
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Notes

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 as well as your hands, 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 8 ” 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 6 egg whites – 300 grams sugar – 500 mls double cream
Make this pavlova a day in advance and top with cream and strawberries up to an hour before you are ready to serve. I then keep it in the fridge until needed.

All nutritional information is approximate and intended only as a guide.

Nutrition