Pavlova is one of those desserts that many will enjoy. It makes a yummy dessert to enjoy on special occasions and is also a great one to take with you when visiting family and friends. So far, everyone that has tried my pavlovas has loved them. This particular one has the most crispy meringue outer which contrasts beautifully with a smooth, melt in the mouth fluffy, lighter than air center that is lovely and plentiful. I thought it only fair to share my recipe with you all so you can make this gorgeously divine dessert for yourselves. I’ve been making this for at least 15 years and it’s still one of my favourite desserts. This is simple to make. You can prepare the pavlova base the night before to save time if you are having guests over to visit.

Strawberry and White Chocolate Pavlova

This is a really easy and virtually fool proof way to make a pavlova. The great thing is that you can top it with whatever fruits you prefer. You can drizzle over a coulis, or chocolate.

Ingredients

For the base:

5 medium egg whites

250g caster sugar

1tsp white wine vinegar

2 tsp cornflour

The Topping:

400 ml Double cream

1.5 tsp Vanilla essence

3 tbsp Caster sugar, more if needed (taste to check)

400g Strawberries (you won’t need them all)

150g White chocolate

Method

This is simple. Combine all of the base ingredients and then whisk until the mixture is so thick that when you turn the bowl over it doesn’t move.

Be careful when you check this. I have often demonstrated by tipping it over peoples heads.

Don’t try that if you’ve not checked it’s been whisked enough first. I used my Haier Multi Hand Blender to get all the ingredients whisked up to the desired consistency.

Once the mix is ready, get a baking tray and cover it with greaseproof paper. Spoon the mix into the center in the shape of a circle. Don’t make it too thin, or you’ll have less of a fluffy marshmallowy center and it is also more likely to crack when you go to take it off the greaseproof paper when cooked.

Chefs Tips:

This recipe can be easily adjusted so you can make it smaller, ha seriously, why would you want to!! You can also make it larger!!! Now were talking. All you need to remember is the egg to sugar ration. For every egg white, you will need 50g of sugar.

I always buy more strawberries than I need as then you can select the sizes. The medium ones tend to work best. Be sure to look out for this when you buy them.

Pin It!

Pin It!

Love Pavlova?

I hope you enjoyed my Strawberry and White Chocolate Pavlova recipe and feel it’s as droolworthy as all my friend that have tried this so far do. Then why not take a look at my Mango Swirl Pavlova recipe. It’s really yummy and you can top it with fresh mango pieces if you want to make it look super impressive.

Have you ever tried strawberry pavlova?

Enjoyed this Post?

Subscribe to Melanie’s Fab Finds RSS feed to see my latest posts. Posts will include recipes, reviews, etc. and as a result, you will hear about my new posts and competitions first!

Watch our fab product reviews on YouTube x