Strawberry pavlova

By Chuck Hughes
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  • 150grams egg whites (about 5-6)
  • 300 grams caster sugar
  • 1/2 teaspoon of Cornflour
  • 1/2 teaspoon of vanilla essence
  • 1/2 teaspoon of white wine vinegar

To serve:

  • 240 millilitres whipping cream-very softly whipped
  • 16-20 Wexford strawberries-cut into quarters


  1. Preheat oven to 120C/240F/Gas mark 1/2
  2. Put the egg whites into a spotlessly clean mixing bowl of a kitchen aid and beat on full speed until quite stiffly beaten.
  3. Turn the speed of the mixer down and slowly add the sugar-adding just a little at a time.
  4. When all the sugar has been incorporated, add the vanilla essence, cornflour and vinegar and give one final whisk on high speed.
  5. When ready the mixture should be glossy and when the bowl is turned upside down the mixture should remain stationary in the bowl.
  6. Meanwhile prepare your tin.
  7. Line an oblong baking tray (33 x 23 centimeters) with parchment paper
  8. You can either spread all the mixture out on the baking sheet or using a piping bag you can pipe the mixture out into attractive individual shapes. (Meringue nests).
  9. Bake in the oven for one hour 30 minutes until the meringue mixture is very firm to touch but still soft in the middle. I normally leave mine to cool in the oven with the door ajar.
  10. When the Pavlova base is cold transfer to a serving platter and spoon over the softly whipped cream. Add the strawberry quarters on top of the cream - Serve immediately!
  11. Note: If not serving immediately, do not place the cream or strawberries on top of the meringue base as it will absorb any moisture and will not have the crisp exterior that we love!

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