Free recipe
Strawberry Pavlova
Built around egg whites and caster sugar -- the method starts by heating the oven to 250F/120C.
Anchored by egg whites, caster sugar and cornstarch, this dessert dish starts by heating the oven to 250F/120C and comes together in about 30 minutes -- the kind of advanced recipe that earns a permanent spot in the rotation.
Ready in 30 minutes -- genuinely doable on a weeknight.
A more involved technique that rewards patience with real depth of flavor.
Built around egg whites, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 4 egg whites (room temperature)
- 1 cup caster (superfine) sugar
- 1 tsp cornstarch
- 1 tsp white vinegar
- 1 1/4 cups heavy cream
- 2 cups strawberries, sliced
- 1 tsp vanilla
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Heat the oven to 250F/120C and line a tray with baking paper, drawing a circle as a guide.
Make sure your bowl and whisk are spotlessly clean and grease-free, or the whites will not whip. Beat the egg whites until they hold soft peaks.
Add the sugar a spoonful at a time, beating well between each, until the meringue is thick, glossy, and stiff and the sugar has dissolved (rub a little between your fingers - it should feel smooth, not gritty).
Gently fold in the cornstarch and vinegar (these give pavlova its marshmallowy center).
Spoon the meringue onto the circle and shape it into a nest with a slight dip in the middle.
Bake 1 hour 15 minutes, then turn off the oven and leave the pavlova inside to cool completely - slow cooling stops it cracking.
Just before serving, whip the cream with the vanilla to soft peaks, pile it into the center, and top with the strawberries.
Make sure your bowl and whisk are spotlessly clean and grease-free, or the whites will not whip.
