You are here

Strawberry Pavlova

  Dried egg white 30 Milliliter
  Water 120 Milliliter
  Cornflour 5 Milliliter
  Vinegar 5 Milliliter
  Caster sugar 225 Gram
  Double cream 150 Milliliter
  Strawberries 175 Gram

1. Line a baking sheet with baking parchment and brush very lightly with oil.
2. Blend the egg white and 30 ml/2 tbls of the water until smooth, then stir in the remaining water. Whisk until very stiff.
3. Combine the cornflour and vinegar and whisk into the egg white with the sugar. Spread in an even circle 2.5 cm/1 in thick on the parchment.
4. Cook in the centre of a cool oven at 140°C/275cF/Gas mark 1 for 1 hour. Turn off the oven and leave the Pavlova to cool in the oven.
5. Carefully peel the parchment from the Pavlova and place it on a serving dish.
6. Whip the cream until stiff. Spread on the Pavlova, leaving a 2.5 cm/1 in border all round. Hull the strawberries and pile on to the cream. Serve at once.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1807 Calories from Fat 686

% Daily Value*

Total Fat 76 g117.3%

Saturated Fat 0.03 g0.13%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 386.3 mg16.1%

Total Carbohydrates 248 g82.6%

Dietary Fiber 3.5 g14.2%

Sugars 235.2 g

Protein 28 g55.5%

Vitamin A 0.4% Vitamin C 171.5%

Calcium 4.7% Iron 4.4%

*Based on a 2000 Calorie diet

Strawberry Pavlova Recipe