Strawberry Pavlova

Strawberry Pavlova


5 large egg whites
6oz caster sugar
4oz icing sugar, sieved
1 tbsp cornflour sieved
1 tsp vinegar
¾ pint of milk
5 large egg yolks
3oz caster sugar
3 tbsp cornflour
1 tsp. vanilla essence
½ pint double cream, whipped
To Decorate
About 2 ½ lb Strawberries, prepared as necessary


  1. To make the meringue: draw circles on two sheets of non-stick baking parchment, one measuring 23cm in diameter and the other 18cm. Place on baking sheets. Preheat the oven to 130°C, 250°F or gas mark ½.
  2. Whisk the egg whites in a large bowl until stiff, then whisk in the caster sugar, a little at a time, until glossy and thick. Gently fold in the icing sugar, cornflour and vinegar.
  3. Divide the mixture between the two drawn circles, spreading level. Bake in the oven for about 2 ½ hours, or until meringue rounds are dry and crisp. Cool on a wire rack, then carefully remove from the parchment.
  4. To make the filling: heat the milk to simmering point. In a bowl mix together the egg yolks, sugar, cornflour and vanilla. Pour on the hot milk, stirring constantly. Return to the pan, stir or whisk over a low heat until boiling.
  5. Pour into a bowl, press a piece of damp greaseproof paper over the surface and leave until cold. Remove paper and fold in the cream.
  6. To Decorate: spread meringue layers with filling and top with strawberries. Place larger meringue on serving plate and smaller meringue on top.

Serves 10 to 12