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Strawberry swirl pavlovas

This recipe makes the most of the classic strawberries-and-cream combo, with the crisp outer meringue and gooey strawberry centre an added treat.

  • Timer Prep 30 min
    Cook 230 min
  • Chart 380.0 cal/
  • Chef hat Medium


Hull and quarter all of the strawberries. Hull and quarter all of the strawberries.

For the Strawberry Purée

For the Pavlovas

And the rest...

  1. 1 Heat the oven to 140°C/275°F/gas 1 (120°C for fan ovens). Line a large baking sheet with baking parchment.
  2. 2 For the strawberry purée, put the strawberries and caster sugar in a small pan and heat gently until the sugar has melted. Increase the heat and simmer for 5 minutes until tender.
  3. 3 Rub the strawberries through a sieve and set the purée aside to cool.
  4. 4 Put the egg whites in a large, clean bowl and whisk with an electric whisk until stiff.
  5. 5 Whisk in the sugar, 1 tbsp at a time, then continue whisking for 3 minutes until the mixture is stiff and glossy.
  6. 6 Gently fold half the strawberry purée through the meringue to give a rippled effect.
  7. 7 Spoon the meringue mixture onto the prepared baking sheet to make one circle per serving being made, about 11cm each in diameter.
  8. 8 Bake for 5 minutes, then turn down the oven to 120°C/250°F/gas ½ (100°C for fan ovens).
  9. 9 Bake for a further 35 minutes then turn off the oven. Do not open the oven door.
  10. 10 Leave the meringues in the oven for 3 hours until completely cold.
  11. 11 Carefully peel the meringues off the baking parchment and place on serving plates.
  12. 12 Add a spoonful of clotted cream to each and divide the strawberries over the top.
  13. 13 Spoon over the remaining purée and serve immediately.
  • Average per serving
  • Calories 380.0kCal
  • Fat16.0g
  • Saturated9.9g
  • Salt0.0g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg