Strawberry and Raspberry Pavlova
Servings Prep Time
8people 30 minutes
Cook Time Passive Time
1hour 2-3hours
Servings Prep Time
8people 30 minutes
Cook Time Passive Time
1hour 2-3hours
Ingredients
Meringue
Filling
Instructions
  1. Heat the over to 140°C Fan/Gas 3/285F.
  2. On a sheet of greaseproof paper draw a circle around a dinner plate. I would pick the plate you’re serving it on to make sure it fits.
  3. Whisk the egg whites until they form stiff peaks (if you’re brave put if over your head to check they stay)
  4. Still mixing, add the sugar a teaspoon at a time, make sure you whisk well in between spoonfulls
  5. Mix the cornflour and vinegar together, whisk into the mixture.
  6. Spread the meringue over the circle on the greaseproof paper. For a wreath leave a circle in the middle with no meringue on it. For a normal pavlova cover the whole circle but build the sides up higher than the middle.
  7. Put the meringue into the oven and turn the over down to Fan 130°C/265F/Gas 2.
  8. Bake for around 1 hour or until the meringue is a light beige colour and firm to touch.
  9. Turn off the heat and leave the meringue and oven to cool, don’t remove the pavlova until it is cooled (for a marshmallow type inside to your merinuge leave the over door closed while cooling)
  10. Once cold, top with cream and your fruit/decorations.
Recipe Notes

The meringue can be made a day before you want to eat it, I left mine in the over with the door closed until I’m ready for it. I wouldn’t decorate until the day you are eating as it absorbs the moisture from the cream and becomes soggy when left over night in the fridge.