Dessert / Food styling

Strawberry Pavlova



Chef Sarah Randell gets the credit for this recipe. Beautifully photographed by Martin Poole, whose photography work I have admired and followed for a long time. I have shared with you an easy rosewater Pavlova recipe before.

This time, my inspiration for this recipe came from the scrumptious look of this very simple 4-step strawberry pavlova.


Srawberry Pavlova | Au Petit GoûtElizabeth Gaubeka PhotographyRed Currants | Au Petit Goût Given the season, I was able to find great strawberries and then added one more delicacy- red currants. My young daughter devours currants until the last sprig.

I did not add any licorice to the cream (as the recipe suggests)  this time around.

Elizabeth Gaubeka Photography10

I followed the simple steps, which was followed by all of us devouring the result at home.

Play with different berries. Perhaps you might want blueberries and raspberries instead of red currants – if these last ones are not an easy find at your local grocer. The combinations of seasonal fruits or berries on this meringue canvas are endless. Surprise your little ones with this gorgeous dessert and you will get an ovation when you present it at the table. Another tribute to Anna Pavlova and a dessert that has been interpreted around the world, exemplifying the art of ballet. Enjoy!

Strawberry Pavlova | Au Petit Goût

Strawberry Pavlova
Cook time
Total time
The credit for this recipe is Chef Sarah Randell.
: Dessert
: England
Serves: 8
  • 4 large egg whites
  • 225g caster sugar
  • 1 tsp cornflour
  • 1 tsp white wine vinegar
  • For the topping
  • 400g strawberries, hulled
  • 300ml double cream
  • 2 tbsp icing sugar
  • 1 tbsp white rum
  • Zest and juice of 1 lime
  • 150g redcurrants
  1. Preheat the oven to 140°C, fan 120°C, gas 1. In a large, clean bowl, whisk the egg whites until they form stiff peaks. Gradually whisk in the sugar, then the cornflour and vinegar.
  2. Pile the meringue on to a baking tray lined with baking paper to form a circle roughly 22cm in diameter. Make swirls and peaks in the meringue.
  3. Bake for 1 hour, then turn the oven off and leave the meringue inside until both the oven and the meringue are completely cold. For the topping, slice the strawberries. Next whip the cream with the icing sugar, rum and lime juice until it forms soft peaks. Pile it on to the pavlova and top with the fruit and lime zest.


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6 comments on “Strawberry Pavlova”

  1. Ce pavlova est magnifique, je serais presque jalouse 😉 car j’ai essayé plusieurs fois, et ma meringue jaunit toujours, le résultat est donc simplement “moche”.
    J’aime beaucoup ce dessert très aérien comme son nom l’évoque (il faut dire que la danse classique et moi est une histoire d’amour).
    Bravo Elisabeth, j’ai juste envie de croquer dans ton pavlova.

    1. Merci beaucoup Clémentine pour ton commentaire. C’est moi qui te remercie. Cuire à une si basse température (90°C or 198°F) permet d’obtenir un pavlova parfaitement blanc, puis éteindre le four et laissez la meringue à l’intérieur jusqu’à la fois le four et la meringue sont complètement froides. Encore mille fois merci Clémentine! 🙂

  2. Elizabeth your images just seem to get better and better, they are a feast for the eyes. These are amazing!!!!!!!! and the light is always perfect. Who could resist making this recipe when your pictures make it look so good. I wish we got red currants here in South Africa. Maybe while in the US now I will get a chance to eat them. Beautiful post xxx

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