Tuesday, 21 June 2011

How to make a .......... Strawberry Pavlova


  • 3 large egg whites
  • 180g golden caster sugar
  • 1 tub of double cream
  • Lots of strawberries!
Pre-heat the oven to 150 deg cen

Separate the eggs making sure you don't get any yolk in the whites.  I find the easiest way to do this is to crack the egg and then tip the white and yolk in the palm of my hand.  I then open my fingers a little to allow the whites to drop through to a REALLY clean bowl below.  This stops the yolks breaking on a sharp piece of shell.  Whisk the egg whites, slowly at first, until they are standing in stiff peaks.  Another good way is to tip the bowl up (above your head if you wish!) and if the whites start slipping down the bowl they need whisking a little more.

Next, add the sugar a 1/3 at a time and whisk until the whites are silky smooth and all the sugar is incorporated (this won't take long).

Line a baking sheet with either grease-proof paper or tin foil which as a teeny tiny bit of oil smeared on it.  Dollop 2/3's of the whites on the sheet and smooth around into a circle, about the size of a dinner plate.  Using the remaining 1/3, with a dessert spoon drop some whites all around the edge of the big circle.

Don't worry how it looks, we will pretty it up in a mo.

Now using a fork, go around the small balls of whites and stir them in a circle and at the end pull your arm up to make a lovely flick (I hope I have explained this right!!!)

Place in the oven and straightaway turn the oven down to 140 deg cen and cook for an hour.  After the hour turn the oven off and leave the pavlova in the oven for another hour and then remove oven to completely cool.

Note:  The above timing is is you like your meringue nice and chewy inside.  If you like it more crispy leave in the oven until completely cooled.

Now all you need to do is whip up the double cream.  I like my cream still a little sloppy and not too firm, but you can do it however you like.  See, I'm so nice!

Top with what fruits you fancy.  It was a strawberry day for me, but I do like it with raspberry and blueberries.

All that is left to do is eat.  I won't tell you how long this one lasted!!!


Love Marge x


  1. Hello Margery:
    Your step by step instruction how to make this most delicious of puddings appears so simple. We are, we fear to admit, the world's worst cooks. Not only that, but whilst we do have a full time cook/housekeeper here in Hungary where we live, which we may have mentioned in a comment left yesterday, fresh cream, let alone double cream, is virtually unobtainable in this country.

    But, when we are next in the UK, we are certainly going to give this a go. We can well imagine that by now there is nothing left!!

  2. Wow a full time cook/housekeeper ...... what I would give for that!!! But not to have fresh cream I can't imagine. Not that I use it much, but to know it's there!!!

    Give it a go when you are next over, it really is easy. I promise :-)

  3. Hi Marge, thanks for stopping by my blog...and thank you for the recipe...I might actually have a go at that...as I have never made a pav in my life. My hubby and I are currently having an argument with a Kiwi friend of ours as to where pavs originated...Australia or New Zealand...she's adamant that it was N.Z. Robx