Search

Strawberry pavlova

(22 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Strawberry and Amaretto Pavlova
Strawberry and Amaretto Pavlova
  • Serves: 6 to 8

  • Prep time:

  • Cooking time:

    plus cooling

Fresh strawberries, double cream and amaretto liqueur turn this easy-to-make pavlova into a naughty-but-nice dessert

Ingredients

  • 4 large egg whites
  • 250g (9oz) golden caster sugar
  • 2tsp cornflour
  • 1tsp vanilla extract
  • 1tsp white wine vinegar
  • 400g (14oz) strawberries
  • 1tbsp caster sugar
  • 2tbsp amaretto liqueur
  • 450ml ( pt) double cream
  • Finely grated zest 1 orange
  • Icing sugar, for dusting

You can make the pavlova the day before then store it overnight in the oven until you're ready to decorate it.

Method

  1. Preheat oven to 180C (350F, gas mark 4). Line a baking sheet with parchment and lightly oil it. In a large, grease-free bowl, whisk the egg whites until stiff, gradually whisking in the golden caster sugar a couple of tablespoons at a time. Stir in the cornflour, vanilla and vinegar. Pile the meringue mixture on to the baking sheet, shaping into a rough 20cm (8in) circle. Place in the preheated oven and immediately reduce to 150C (300F, gas mark 2). Cook for 1 hours, then turn off the oven and allow the pavlova to cool completely for at least three hours.
  2. Hull the strawberries and cut into halves or quarters if large. Place in a bowl with the caster sugar and amaretto, mix and leave to marinate for at least 30 mins. Lightly whip cream and add orange zest.
  3. Place the pavlova on a serving plate, pile the whipped cream on top, followed by the strawberries and any juices. Dust with icing sugar and serve.

Your rating

Average rating

  • 3
(22 ratings)

Your comments

comments powered by Disqus

FREE Newsletter