This gorgeous dessert was allegedly first made in Australia in 1935 for the Russian dancer Anna Pavlova. We love it with whipped cream, crème fraîche and a splash of fruity liqueur.
No garden party is complete without a classic strawberry pavlova; in fact, it's one of the first things we make when strawberries are back in season. Pavlova is a relatively easy dessert once you've mastered your meringue, but if you want to know more, follow our guide on how to make the perfect pavlova.
Draw a 20cm (8in) circle on to baking parchment, turn over (so ink is underneath) and put on a baking sheet. Preheat oven to 130ºC (110ºC fan oven) mark 1⁄2. Put the egg whites into the clean, grease-free bowl of a freestanding mixer and whisk for 2-3min or until stiff peaks form.
Step 2
Continue to whisk the egg whites and start to add the caster sugar, 1tbsp at a time, until the meringue is stiff and glossy - this will take around 5min. Add the cornflour, vanilla extract and white wine vinegar, and whisk briefly for around 1min to combine. This will soften the mixture slightly.
Step 3
Put a little meringue in each corner of the baking sheet to secure the parchment, then use a metal spoon to dollop the meringue on to the marked circle. Use a palette knife to make a slight dip in the centre. Bake for 11⁄4hr until firm at the edges and slightly soft in the centre. Cool.
Step 4
To prepare the strawberries, put the fruit in a colander and dip into a sink of clean water to rinse. Pat dry gently with kitchen paper, then remove the stalks. Halve the fruit if they're large, then put in a bowl and add the framboise. Toss together until the strawberries are coated, then set aside to macerate.
Step 5
Pour the double cream into a clean bowl and whip until softly peaking, then add the crème fraîche and fold together until a thick consistency forms. Use a palette knife to remove the pavlova from the baking parchment and put it on a serving plate.
Step 6
Add three-quarters of the macerated strawberries to the cream and crème fraîche mixture and fold together gently. Spoon into the pavlova to fill the middle, then decorate with the remaining strawberries, drizzling over any juice.
Per Serving:
Calories: 480
Total carbs: 51 g
Sugars: 40 g
Total fat: 28 g
Saturated fat: 18 g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
