Strawberry Pavlova




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  • Prep Time: 15
  • Cook Time: 75
  • Total Time: 90


A deliciously simple Pavlova recipe, with yummy strawberries and cream topping. A real taste of summer on a plate! Try using Greek Honey Yoghurt for a healthier option…



  • 4 egg whites
  • 250g caster sugar
  • 1 teaspoon vanilla essence
  • 1 teaspoon white vinegar
  • 2 teaspoons cornflour
  • 500 ml Fresh Cream – for whipping, and to serve
  • Fresh Strawberries (or other fruit) – to serve
  • Icing sugar – to serve


  1. Preheat the oven to 150ºC.
  2. Mark a 23cm circle on a baking paper sheet and place on an oven tray.
  3. Place the egg whites in a bowl and whisk until stiff peaks form.
  4. Gradually add the sugar, beating continuously until the mixture is smooth and glossy and stands up in peaks.
  5. Beat in the vanilla, vinegar and cornflour.
  6. Spoon or pipe the mixture onto the circle (i.e. onto the baking paper on the oven tray).
  7. Bake in the preheated oven for 60 – 75 minutes or until lightly golden and hard to touch and marshmallowy in the centre.
  8. Turn off the heat and leave the pavlova in the oven until the oven is cold – This is an important part of the process!
  9. When cold, remove from oven and decorate with freshly whipped cream and chopped fresh fruit – strawberries, passionfruit, blueberries or kiwifruit are always a favourite!
  10. Leave in the fridge for 4-6 hrs prior to serving.


  • TIP: You can substitute the cream topping with greek style honey sweetened yoghurt for a healthier option. Beat 375ml of yoghurt until smooth then place dollops on top of the pavlova as you would use the whipped cream.


  • Serving Size: 8





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Posted on

June 24, 2014