Recipes & Tips

Strawberry pavlova



Servings: 8-10


  • 4 large egg whites at room temperature
  • 250g caster sugar
  • 2 teaspoons cornflour
  • 1 tsp white wine vinegar
  • 1 tsp vanilla extract
  • Small pinch salt

To Fill

  • 350 ml double cream, whipped with 1 dessertspoon of icing sugar
  • Seasonal fruit, strawberries, raspberries or blueberries in summer, mango, passion fruit or poached pears in winter


  1. Preheat oven to 180C / 160C fan
  2. Line a tray with baking paper and draw a 20-23cm circle on the paper.
  3. Using a food mixer (make sure it is spotlessly clean and dry) or hand-held whisk, whisk the egg whites with a pinch of salt until just frothy.
  4. Then whisk in the sugar one-third at a time and beat until the meringue is stiff and shiny. This can take at least 5 minutes.
  5. Sift in the cornflour, add the vinegar and vanilla and fold all in gently.
  6. Spoon onto the tray and spread into a circle. Keep the mix high, it will spread a lot.
  7. Place in the oven and immediately reduce the temperature to 150C / 130C fan .
  8. Cook for 1 ¼ hours.
  9. Turn the oven off and leave it to cool in the oven. It should lift easily off the paper when cooked.
  10. When cold, transfer to a plate and top with the cream and fruit.
  11. Unfilled Pavlova will keep well for a few days in airtight container.


1 egg white is equivalent to 1 fluid oz.

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