Strawberry-and-cream pavlova

Strawberry-and-cream pavlova

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  • 4
  • Easy
  • 15 minutes
  • 30 minutes
  • Orange River Cellars Rosé Natural Sweet 2012


  • 6 free-range egg whites
  • 50 g caster sugar
  • 100 g strawberries, halved
  • 1 cup cream
  • 1/2 t vanilla extract

Cooking Instructions

Preheat the oven to 160°C.

Whisk the egg whites until frothy, then gradually add 30 g caster, whisking continuously. Continue whisking until the meringue is glossy and stiff peaks form. Spread the mixture onto a silpad and bake for 25 to 30 minutes, or until crispy. Allow to cool.

Sprinkle the strawberries with 10 g caster sugar and set aside until ready to assemble.

Whip the cream until stiff, then add the remaining caster sugar and vanilla extract.

To assemble the pavlova, roughly break the pavlova into large pieces and place on a serving platter. Top with dollops of cream and scatter with the strawberries.

Serve immediately.

TASTE's take: This might look like a bit of a flop but it’s my take on Eton Mess – crushed meringue, sweet strawberries and a dollop of cream.

Browse more meringue recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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