5+ A Day

Strawberry Pavlova

Strawberry Pavlova

Strawberry Pavlova

Serves: 8-10

Preparation: 15 minutes

Cooking: 65 minutes



6 egg whites, at room temperature
Pinch of salt
1½ cups caster sugar
2 teaspoon cornflour
1 teaspoon vinegar
2 punnets strawberries
1 punnet blueberries
1 punnet raspberries
1 cup of yoghurt
Small bottle of cream
Silver sprinkles to decorate (optional)
Mint to decorate


To make a pavlova you will need an electric beater and egg whites that are not too fresh



Pre-heat the oven to 180°C (not fan bake). Line a baking tray with baking paper and mark a circle about 16cm diameter with a plate

Place the egg whites into the clean bowl of an electric beater. Add the salt and beat until stiff. Slowly add the sugar with the beater running. Beat for about 10 minutes at high speed until the meringue is thick and glossy – it should be thick enough not to fall from the beater

Last of all, whisk in the cornflour and vinegar 

Use a big spoon to drop dollops of meringue into the circled area of baking paper. Form into a circle of meringue, making swirls with the spoon on the top rather than flattening to a neat tidy disc

Bake for 5 minutes then reduce oven temperature to 130°C and cook a further hour. Turn off oven and leave pavlova to cool in the oven

Pavlova can be cooked a couple of days ahead and stored in an airtight container, or frozen

When ready to serve, top with a mixture of yoghurt and whipped cream and decorate with berries as per photo or as you like