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Strawberry Pavlova


  • 6 egg whites room temperature
  • 1 1/2 cups castor sugar
  • 3 teaspoons cornflour
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla essence


  • 300 ml cream chilled
  • 1-2 cups fresh strawberries chopped or whole


  • Preheat oven to 120c.
  • Cut a piece of baking paper to fit a baking sheet. Mark an 8inch circle in the middle of the baking paper. Flip over and place on the baking sheet. Lightly grease the baking paper and dust with cornflour.
  • In an electric mixer with a whisk attachment, place in your egg whites.
  • Whip until your egg whites are soft and foamy.
  • Slowly pour in your sugar as you continue to beat your egg whites.
  • Add all your sugar and mix until sugar has dissolved, the best way to tell is to rub a bit of the meringue between your fingers, if it's smooth you're ready for the next step, if not, keep on mixing.
  • Add in your cornflour, vinegar and vanilla and mix until combined.
  • Spoon out your meringue onto the middle of your marked baking paper.
  • Slowly spread your meringue, working it to the edges of the circle.
  • Smooth the top and sides as best you can
  • If you want to fancy up your pavlova, take your spatula or spoon and swipe up on the sides to create lines.
  • Place in the oven for 1 hour 15 minutes.
  • Once baked, leave the pavlova in the oven to cool completely.


  • Place your cream into a bowl and whip until it reaches soft peaks. Slowly continue to whip until it becomes thicker.
  • Spread cream onto pavlova and top with strawberries or fruits of your choice.