A top favourite with all ages. Traditionally the inside of the meringue is soft
and marshmallow-like and the outside is crisp. Don’t worry if the Pavlova
cracks on the top – this is all part of its charm.
Cake tin needed: a baking sheet
4 large egg whites
225g (8oz) caster sugar
2 level tsp cornflour
2 tsp white wine vinegar
for the filling
300ml (½ pint) whipping or pouring double cream, whipped
about 350g (12oz) strawberries, halved or sliced
Preheat the oven to 160°C/Fan 140°C/gas 3. Lay a
sheet of non-stick baking parchment on the baking sheet and
mark a 23cm (9in) circle on it.
Put the egg whites into a large bowl and whisk until
stiff and cloud-like. Add the sugar a teaspoonful at a time,
whisking well after each addition, until all the sugar has been
added. Blend the cornflour and vinegar together and whisk into
the meringue mixture. Spread the meringue out to cover the
circle on the non-stick baking parchment, building up the sides
so they are higher than the middle.
Place in the oven but immediately reduce the
temperature to 150°C/300°F/gas 2. Bake for about 1 hour until
firm to the touch and a pale beige colour. Turn the oven off and
allow the Pavlova to become quite cold while still in the oven.
If you keep the oven door closed you will encourage a more
Remove the cold Pavlova from the baking sheet and
parchment and slide onto a serving plate. Top with the whipped
cream and strawberries, then chill in the fridge for 1 hour before