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Delicious Deserts : How To prepare Strawberry Pavlova

The dessert Pavlova is a favourite dessert and an essential part of the national cuisine of both Australia and New Zealand, and with its simple recipe, is frequently served during celebratory and holiday meals.

This dessert is believed to have been created in honour of the dancer Anna Pavlova either during or after one of her tours to Australia and New Zealand in the 1920s. There are various Pavlova deserts, such as the Blackcurrant Pavlova.



Strawberry Pavlova Recipe


PREPARATION: About 25 minutes
COOK: 1 hour approximately
DIFFICULTY: More patience and effort is required
SERVES: 6 to  8 portions

Required Ingredients:


For the meringue

  • 4 egg whites
  • 250g caster sugar
  • 1 tablespoon white wine vinegar
  • 1 tablespoon cornflour
  • 1 tablespoon vanilla extract


For the topping

  • 500g strawberries, hulled and halved
  • 200g redcurrants stalk removed
  • 3 tablespoons icing sugar
  • 350ml double cream




Method for preparation 


  1. Heat oven to 130-150 degrees Celsius

  2. Using a pencil, mark out the circumference of a dinner plate on baking parchment. Whisk the egg whites with a hand mixer until they form stiff peaks, then whisk in the sugar, 1 tbsp at a time, until the meringue looks glossy. Whisk in the vinegar, cornflour and vanilla.

  3. Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle. Bake for 1 hr, then turn off the heat and let the Pavlova cool entirely inside the oven.

  4. When the meringue is cool, chop 100g of the strawberries. Mix them with half the redcurrants and 2 tbsp icing sugar. Place in a food processor, blitz until smooth, then push the fruit mixture through a sieve. Whip the cream with the remaining icing sugar and spread it over the meringue. Put the remaining fruit on the cream and finally pour the sauce over the whole lot.

  5. Keep in the fridge for a few hours
  6. Serve & Enjoy














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