This delicious Strawberry Pavlova is a simple yet elegant dessert inspired by Nigella Lawson. With a crisp, airy meringue base topped with creamy whipped cream and fresh berries, it’s perfect for any occasion. You can easily adapt the fruit topping to what’s in season, making this treat both flexible and irresistible!
Ingredients Needed:
- 4 egg whites
- 250g caster sugar
- 1 tsp white wine vinegar
- 1 tsp cornflour
- 1 tsp vanilla extract
- 500g strawberries, hulled and halved
- 200g redcurrants, stalks removed
- 3 tbsp icing sugar
- 350ml double cream
How To Make Strawberry Pavlova?
- Preheat oven: to 150°C/130°C fan/gas mark 2 (300°F/275°F fan). Draw a circle on baking parchment using a dinner plate as a template.
- Whisk egg whites: with a hand mixer until stiff peaks form. Gradually add 250g (1 1/4 cups) caster sugar, 1 tbsp at a time, whisking until the meringue becomes glossy.
- Add vinegar, cornflour, and vanilla extract: to the meringue mixture, whisking gently to combine.
- Shape the meringue: Spread the meringue inside the drawn circle, making the sides slightly higher than the middle to form a crater.
- Bake for 1 hour: then turn off the oven heat and let the Pavlova cool completely inside the oven.
- Prepare the fruit: Chop 100g (about 3/4 cup) strawberries and mix them with half the redcurrants and 2 tbsp icing sugar. Blitz in a food processor until smooth, then strain the mixture through a sieve.
- Whip the cream: with the remaining 1 tbsp icing sugar until soft peaks form, then spread it over the cooled meringue.
- Assemble the Pavlova: Top with the remaining strawberries and redcurrants, then drizzle the fruit sauce over the whole dessert.
Recipe Tips:
- Whisk the egg whites properly: Make sure the egg whites are really stiff to get a light, crispy meringue.
- Add sugar slowly: Add the sugar bit by bit so the meringue stays smooth and glossy.
- Use vinegar and cornflour: These help the meringue stay firm and not crack.
- Bake at low heat: A low temperature helps the meringue cook slowly, giving it a crisp outside and soft inside.
- Let the meringue cool in the oven: After baking, turn off the oven and let it cool to avoid cracks.
How To Store Leftovers?
Let the leftover Pavlova cool to room temperature. Then store it in an airtight container in the fridge for up to 2 days.
Nutrition Facts:
- Calories: 150 kcal
- Total Fat: 11g
- Saturated Fat: 7g
- Cholesterol: 33mg
- Sodium: 55mg
- Potassium: 130mg
- Total Carbohydrate: 11g
- Dietary Fiber: 1.25g
- Sugars: 6g
- Protein: 4g
Try More Nigella Lawson Recipes:
- Nigella Passion Fruit Pavlova Recipe
- Nigella Cappuccino Pavlova Recipe
- Nigella Pavlova Mini Recipe
Nigella Strawberry Pavlova Recipe
Description
This delicious Strawberry Pavlova is a simple yet elegant dessert inspired by Nigella Lawson. With a crisp, airy meringue base topped with creamy whipped cream and fresh berries, it’s perfect for any occasion. You can easily adapt the fruit topping to what’s in season, making this treat both flexible and irresistible!
Ingredients
Instructions
- Preheat oven: to 150°C/130°C fan/gas mark 2 (300°F/275°F fan). Draw a circle on baking parchment using a dinner plate as a template.
- Whisk egg whites: with a hand mixer until stiff peaks form. Gradually add 250g (1 1/4 cups) caster sugar, 1 tbsp at a time, whisking until the meringue becomes glossy.
- Add vinegar, cornflour, and vanilla extract: to the meringue mixture, whisking gently to combine.
- Shape the meringue: Spread the meringue inside the drawn circle, making the sides slightly higher than the middle to form a crater.
- Bake for 1 hour: then turn off the oven heat and let the Pavlova cool completely inside the oven.
- Prepare the fruit: Chop 100g (about 3/4 cup) strawberries and mix them with half the redcurrants and 2 tbsp icing sugar. Blitz in a food processor until smooth, then strain the mixture through a sieve.
- Whip the cream: with the remaining 1 tbsp icing sugar until soft peaks form, then spread it over the cooled meringue.
- Assemble the Pavlova: Top with the remaining strawberries and redcurrants, then drizzle the fruit sauce over the whole dessert.
Notes
- Whisk the egg whites properly: Make sure the egg whites are really stiff to get a light, crispy meringue.
- Add sugar slowly: Add the sugar bit by bit so the meringue stays smooth and glossy.
- Use vinegar and cornflour: These help the meringue stay firm and not crack.
- Bake at low heat: A low temperature helps the meringue cook slowly, giving it a crisp outside and soft inside.
- Let the meringue cool in the oven: After baking, turn off the oven and let it cool to avoid cracks.
Nigella Strawberry Pavlova Recipe