Strawberry pavlova

Strawberry pavlova

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  • 6
  • Easy
  • 20 minutes
  • 1 hour, plus 3 hours setting time


  • 8 free-range egg whites
  • 400 g caster sugar
  • 4 t cornflour
  • 2 t white wine vinegar
  • For the topping:
  • 400 ml cream, whipped
  • Fresh strawberries, to garnish
  • Icing sugar, for dusting

Cooking Instructions

Preheat the oven to 150°C. Draw a circle 25 cm in diameter onto a sheet of baking paper and use to line a baking tray. Whisk the egg whites until soft peaks form, then slowly add the caster sugar, 1 T at a time, whisking until stiff peaks form. Sprinkle the cornflour and vinegar over the egg whites and fold in lightly using a metal spoon.

Spoon the mixture onto the baking paper and, using a spatula, flatten the top and smooth the sides. Bake for 1 hour. Turn off the oven and allow the meringue to cool in the oven completely.

Top the cooled meringue with the whipped cream, garnish with berries and dust with icing sugar.

Browse more meringue recipes here.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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