FeedbackClose

We'd love to hear your thoughts and suggestions on how we can improve things

1 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

2 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

Not Likely
Extremely Likely
3 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

4 / 4
Previous
Next
Thanks so much for helping us improve The Pass!
Oops! Something went wrong while submitting the form
Recipes
Restaurants
Suppliers
< Back to Recipes
Strawberry Pavlova
More by
10 Greek Street
>
More by
10 Greek Street
>
< Back to Recipes
Strawberry Pavlova
Modern European
Dessert
1.5 hours
Sweet
Easy
Serves
4 to 6

Beautiful take on a British classic. The lemon curd provides a fantastically refreshing addition to cut through the sweetness of the pavlova.

Recipe courtesy of
Ingredients

Pavlova

  • 4 egg whites
  • 240g caster sugar
  • 1 tbsp cornflour
  • 2 punnets of English strawberries (throw a couple of blueberries in there for good measure)
  • 300g whipped cream (also nice with a couple of spoonful’s of lemon curd to sit on)

Lemon curd:

  • 4 whole eggs
  • 150g castor sugar
  • 1 cup lemon juice
  • 150g diced cold butter

Method
Create your free account to reveal the step-by-step instructions, save your favourite recipes, receive personalised recipe recommendations and exclusive restaurant cooking content, and be the first to know about new recipe and restaurant launches.
Method

Pavlova

  1. Preheat oven to 100 degrees
  2. Beat whites in an electric mixer until stiff peaks, gradually add sugar, cornflour & a splash of vinegar.
  3. Line a baking tray with grease proof paper & dollop large spoonful’s of meringue leaving a couple of centimetres between each pavlova. 
  4. Using the back of the spoon make a small indentation on top of each pavlova to create space for filling.
  5. Bake for 1 hour then allow to cool.
  6. Cut the strawberries into quarters, whip cream & then plate up putting a generous wallop of cream in the well on top of the pavlova.
  7. I like serving it with a couple of spoonful’s of lemon curd also as I think the lemon cuts through the sweetness of the pavlova, recipe below.

Lemon curd

  1. Whisk eggs, sugar & lemon juice over a double boiler till it thickens (75c)
  2. Take off heat & slowly whisk in cold cubes of butter one by one.
  3. Set in fridge overnight.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

More recipes to try
10 Greek Street
Prawns, Fennel, Rocket & ChillI
Modern European
Sharing plate
30 mins
Seafood
Easy
10 Greek Street
Lamb Rump, Grilled Courgettes, Peas, Broad Beans and Fresh Anchovies
Modern European
Main
1 hour
Lamb
Easy
10 Greek Street
Gnocchi, Gorgonzola, Walnuts & Sage
Modern European
Main
Vegetables/vegetarian
Medium