Adapted from Nigella Lawson’s Rose and Pepper Pavlova recipe. I like how this turned out, it so simple and yet it looks gorgeous.
I used brown sugar for this recipe, I processed it in the blender until it is super fine like caster sugar.
The topping for this is the strawberry compote I made out of frozen strawberries, use fresh strawberries if you have it or you can also try this Mango Pavlova.
![](https://www.latestrecipes.net/wp-content/uploads/2020/06/Strawberry_Pavlova_meringue_1.jpg)
Put egg whites in the bowl of your stand mixer
![](https://www.latestrecipes.net/wp-content/uploads/2020/06/Strawberry_Pavlova_meringue_2.jpg)
Beat egg whites until stiff peaks form
![](https://www.latestrecipes.net/wp-content/uploads/2020/06/Strawberry_Pavlova_caster_sugar.jpg)
Slowly add super fine sugar to the egg whites while beating on medium speed
![](https://www.latestrecipes.net/wp-content/uploads/2020/06/Strawberry_Pavlova_meringue_3.jpg)
Keep beating until meringue is stiff and glossy, gently fold in the cornstarch and vinegar by hand using spatula until well incorporated
![](https://www.latestrecipes.net/wp-content/uploads/2020/06/Strawberry_Pavlova_meringue_4.jpg)
Form meringue into a big disk on a parchment-lined baking sheet
![](https://www.latestrecipes.net/wp-content/uploads/2020/06/Strawberry_Pavlova_meringue_in_the_oven.jpg)
Bake
![](https://www.latestrecipes.net/wp-content/uploads/2020/06/strawberry_pavlova_1.jpg)
cool baked meringue then invert onto a serving plate
![](https://www.latestrecipes.net/wp-content/uploads/2020/06/strawberry_pavlova_2.jpg)
Spread whipped cream cheese topping evenly on the meringue
![](https://www.latestrecipes.net/wp-content/uploads/2020/06/strawberry_pavlova.jpg)
Then top with fresh strawberries or yummy strawberry compote
![](https://www.latestrecipes.net/wp-content/uploads/2020/06/strawberry_pavlova_nigella_lawson.jpg)
Strawberry Pavlova
Equipment
Ingredients
FOR THE CAKE:
- 6 large Eggs whites only / room temperature
- 1 ⅓ cups Super Fine Brown Sugar
- 2 ½ teaspoons Cornstarch
- 2 teaspoons White Wine Vinegar or white vinegar
FOR THE TOPPING:
- 1 cup Whipping Cream
- ½ cup Cream Cheese softened ( 40z)
- ¼ cup Confectioners Sugar
- 2 teaspoons Sugar
- 10 ounces Homemade Strawberry Compote or fresh strawberries
Instructions
FOR THE CAKE:
- Preheat the oven to 180°C/160°C Fan/350°F and line a baking sheet with baking parchment.
- In a grease-free stand mixer bowl, whisk the egg whites until firm peaks form.
- Then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
- Be patient: it takes a little time to thicken glossily.
- Sprinkle the cornstarch and vinegar over the meringue, then, by hand, gently fold everything until it is thoroughly mixed in.
- Mound onto the lined baking sheet in a fat disc approximately 22cm/9inch in diameter, smoothing the sides and top.
- Place in the oven, then immediately turn the temperature down to 150°C/130°C Fan/300°F and bake for 1 hour.
- Take out of the oven and leave to cool, but do not leave anywhere cold as this will make it crack too dramatically.
- You’ll always get some cracks though, so don’t fret.
- If you think your kitchen is too cold, then drape the pavlova base loosely with a clean tea towel.
- When the meringue is completely cooled, turn the pavlova base onto a large flat plate with the underside uppermost.
FOR THE TOPPING:
- If using fresh strawberries, hull each strawberry and cut, from hulled end to the tip, to make 3 slices, putting them into a shallow bowl as you go and sprinkle with the sugar, leaving them to macerate while you get on with the cream.
- Whip the cream, softened cream cheese slowly adding the confectioner's sugar until thick and airy but still soft.
- Spread on top of the pavlova base in a swirly-mound, working all the way to the edges so that it is evenly covered.
- Spoon the shiny strawberries in their juice over the top or use the homemade strawberry compote.
- Enjoy!