Strawberry Pavlova

This gorgeous dessert was allegedly first made in Australia in 1935 for the Russian dancer Anna Pavlova. This version has a twist by adding framboise to the strawberries and introducing crème fraîche to the whipped cream to reduce the richness of the cream.

Strawberry Pavlova

6 –8 servings
  • Preparation time: 30 minutes
  • Cooking time: 1 hour 15 minutes

  • Ingredients
  • 3 eggs, large (U.K.)/extra large (N.A.), whites only
  • 170 g (6 oz) caster/granulated sugar (¾ cup + 2 tbsp)
  • 1 tbsp cornflour/cornstarch
  • 1 tbsp vanilla extract
  • 2 tsp white wine vinegar
  • 450 g (1 lb) strawberries (about 3 cups)
  • 3 tbsp framboise (raspberry liqueur)
  • 284 ml (9 fl oz) carton double/whipping or heavy cream (1⅛ cups)
  • 180 ml crème fraîche (⅞ cup)


  • Method
  • Draw a 20 cm (8 inch) circle on a piece of baking parchment. Turn it over and lay on a baking tray/sheet.
  • Preheat the oven to 130°C (250°F) (gas ½).

  • Add the egg whites to a grease-free bowl and whisk until stiff peaks form. (You should be able to turn the bowl upside down without the egg whites falling out!)

  • Then add the sugar one spoonful at a time, whisking well between each addition, until the meringue is stiff and glossy.

  • Next, sprinkle over the cornflour/cornstarch, vanilla extract, and vinegar. Whisk briefly, just enough to combine everything. The meringue will soften a little.

  • Put a dab of meringue in the four corners of the baking sheet and press the baking parchment down. (This will prevent it from slipping.) Now, using a metal spoon, spoon the meringue evenly within the marked circle. Then, using the back of a spoon, make a slight dip in the centre of the meringue which will hold the strawberries. Bake for 1 hour 15 minutes. The meringue should be firm at the edges and slightly soft in the centre. Leave to cool.

  • Meanwhile, wash the strawberries, gently pat dry and hull. Halve any that are large so they are all fairly equal in size. Place them in a large bowl and add the framboise. Gently toss together until the strawberries are coated and then leave to marinate.

  • Once the meringue has cooled, whip the cream until soft peaks form. Now, beat the crème fraîche, which will loosen its stiff consistency, and then gently fold into the cream.

  • Carefully peel the baking parchment from the meringue and place it on a serving plate. Add three quarters of the strawberries to the cream mixture and, just using a few strokes, gently fold through. Spoon into the centre of the pavlova. Now decorate the top with the reserved strawberries and drizzle over any strawberry juice.

  • Serve immediately.
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Updated: July 31, 2018

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