• 8servings
  • 75minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B12
MineralsCalcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 egg whites

  2. 50 g granulated sugar

  3. 50 g golden caster sugar

  4. 300 g strawberries , hulled and quartered

  5. 1 tbsp icing sugar

  6. 1 tbsp creme de cassis

  7. 300 ml carton double cream

  8. icing sugar, for dusting

Instructions Jump to Ingredients ↑

  1. For the pavlovas: preheat the oven to 120C/fan 100C/gas 1/2. Line a large baking sheet, or 2 small ones, with baking parchment. Draw 8 heart shapes, about 9cm long, on the paper using a pencil. Whisk the egg whites to stiff peaks. Whisk in the granulated sugar a spoonful at a time, beating between each addition until the mixture is thickened and glossy.

  2. Carefully fold in the caster sugar a third at a time using a large metal spoon. Spoon the mixture into the heart shapes on the baking sheet and gently spread to fill each shape. Bake for 1-11/4 hours or until crisp. Turn the oven off, leave the meringues in there for 15 minutes, then remove and cool on a wire rack.

  3. For the topping: tip the strawberries, icing sugar and cassis into a bowl and lightly crush with a fork, keeping the fruit in little pieces. Set aside briefly to marinate and for the juices to mingle.

  4. When ready to serve, whip the cream to soft peaks. Put a spoonful of cream in the centre of each pavlova, then spoon over a little of the fruit and juice. Dust with icing sugar and serve immediately with any remaining fruit and juice offered separately.


Send feedback