Summer Strawberry Pavlova Recipe

You may have noticed these delicious Pavlovas in our shops recently, they are a perfect way to showcase perfectly ripe strawberries.

The dessert is believed to have been created in honour of the Russian dancer Anna Pavlova either during or after one of her tours to Australia and New Zealand in the 1920s.


Makes approximately 6 nests

Meringue base
2 egg whites
150 g caster sugar
1 teaspoon of white wine vinegar
1 teaspoon of cornflour

Cream filling
150 ml whipping cream
15g Icing sugar

200g fresh strawberries

You will need 2 baking sheets, lined with parchment.

Heat the oven to 140 degrees.

Whisk the egg whites adding the sugar slowly once they have started to foam. Do not add to much sugar early on in the whisk, the meringue should be light and fluffy.

Once the meringue is fully whisked and firm add the cornflour and white wine vinegar. Mix in thoroughly.

Pipe out into disks 90mm in diameter and 15mm high, doubling the layer around the outside to create a nest.

Bake the nests for 45 mins to a light sandy colour. Reducing the temperature immediately to 100 degrees once in. Turn the oven off and leave to cool for half an hour with the door closed. Open the door and continue cooling. Once cool store in an airtight container until you’re ready to decorate.

To decorate whip the cream with the icing sugar until firm and pipe or spoon the cream into the nests and immediately garnish with strawberries.

Posted on July 18, 2018 in News