Easter pavlova


Easter pavlova
Serves 4-6
  • 4 large egg whites
  • 200g caster sugar, plus 1 tsp for marinating
  • 500ml double cream
  • 1 tbsp icing sugar plus extra for dusting
  • 400g Viva strawberries (in season now)
  • 2 tsp rose water
  1. Pre-heat oven to 130C/Gas 1.
  2. Using an electric whisk, whip the egg whites until they turn white and frothy.
  3. Gradually add a spoonful of sugar, whisking well in between each spoonful, until all the sugar is combined, and the whites are stiff and glossy.
  4. Spoon the meringue onto a lined baking sheet and using a palette knife, spread into a circle.
  5. Build up the sides of the pavlova so when cooked, there will be a well in the centre for the cream.
  6. Place on the middle shelf of the oven for 1 hour.
  7. Slice the strawberries in half and mix with the rose water and 1tsp caster sugar and set aside.
  8. Once cooked, the meringue should be crisp and slightly golden, but it will still be soft in the middle.
  9. Leave to cool on the tray, before carefully sliding onto the serving plate.
  10. Spread the cream in the middle of the pavlova and top with the marinated strawberries, grated chocolate or some other naughty treats before the final dusting of icing sugar.


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