Pavlova with Strawberries, Lime and Pistachios

Pavlova with Strawberries, Lime and Pistachios


In our farmhouse, my mother made pavlova weekly. It always sounded posher than meringue! This is a version of my mother’s recipe with a little modern twist.

The Ingredients

  • 5 Londis egg whites
  • 300g caster sugar
  • 1 tsp white wine vinegar
  • 1 tbsp cornflour
  • ½ tsp vanilla extract
  • 250g strawberries, hulled and sliced in half
  • 2 limes, thinly sliced
  • 3 tbsp pistachios, roughly chopped

For the Cream

  • 50ml natural yoghurt
  • 50g mascarpone
  • 100ml lightly whipped cream
  • 4 tbsp icing sugar

The Method

STEP 1

Preheat the oven to 120C/Fan 100C/Gas 1. Line a baking tray with parchment. Draw a 25cm oval shape on the parchment and turn it over on the baking tray.

STEP 2

Whisk the egg whites until stiff, gradually adding the sugar, a few spoons at a time, whisking after each addition. Continue to whisk until thick and glossy. Fold in the white wine vinegar, corn flour and vanilla extract.

STEP 3

Spoon the meringue into the oval shape and smooth over leaving a slight indentation in the centre

STEP 4

Bake for 1½ hours, turn the oven off and leave the pavlova to cool completely, preferably overnight.

STEP 5

When ready to assemble, combine the yoghurt, mascarpone, cream and icing sugar in a bowl. Place the pavlova onto a pretty cake stand and spoon the cream over the top, arrange the strawberry halves and lime slices on top. Sprinkle over the pistachios and enjoy!