Strawberry Pavlova Simple puddings

Perfect Party Pudding!

Fiesta Friday *1

We have just enjoyed a wonderful sunny Bank Holiday Monday in the UK 🙂

This is my stand by celebration pudding and my first choice for gatherings on such occasions, when I want to make something special, but don’t want it take so long that there’s no time do something special as well!

… it takes ages in the oven, but only minutes of preparation time and always looks great.

Strawberry Pavlova - slice

As an added bonus, if you don’t count any of the white bits, it’s full of vitamins and virtually calorie free too!

Having enjoyed reading Fiesta Friday posts and using some of the recipes, I’ve plucked up my courage to join in, conscious that my photography skills are not comparable with other Fiesta participants.  But I’m hoping that I’ll pick up some tips… (I’m relying on you other fiesta-goers for that!)

* * *

So with thanks to with Angie over at Novice Gardiner,

Here I am, knocking on the door of the party house and looking forward to joining in…

* * *

An easy pre-metric way to remember the quantities for meringue used to be to allow 2 oz sugar per egg white – so when I’m making a pavlova for a party, I use 10 eggs and used to use 20 oz sugar… it’s all a bit more tricky now, with grammes – but that’s the idea!

For example, 4 egg whites and 250g caster sugar.

Line your flat baking tray by lining with good quality baking parchment.

Turn the oven on – I set the shelf in the centre and put the oven to the very lowest setting, and ‘cook’ the pavlova over night – it  slowly dries out this way, but you need to make sure you’re not going to need the oven for a late night roast or anything whilst its cooking!

Whisk egg whites until they form soft peaks (that’s a lot of whisking – best to go electric!)

Whisk in sugar, 1 Tbs at a time as this helps stiffen whites further.

Spread about 1/3 of the meringue in a circle to form the base of your Pavlova.

Either ‘blob’ or pipe remaining meringue around the edge, to form the ‘walls’ for the pavlova.

Let it dry out overnight in the oven.

When dried out, lift from baking sheet and carefully place on your serving board or dish.  Fill with cream and fruit and prepare to dazzle your guests – simple!

Strawberry Pavlova - whole


Some people recommend adding cornflour – this helps keep the meringue soft in the centre.  I don’t do this, because I like to fill mine a few hours in advance and this means that the moisture from the cream softens the meringue a bit anyway (this allows me to focus on the party and relaxing not finishing off the pudding at the last minute!) If you’d like to try this, add 1 tsp sieved cornflour with the last addition of sugar

Others like to add a tsp of vinegar.  Some believe that this keeps the meringue white (I think it’s pretty white anyway!) and also say that it helps the egg whites increase in volume.  If you’d like to try this, add 1 tsp vinegar with the final addition of eggs.

It’s fun to try making flavoured meringue – add some drops of vanilla or rosewater, depending on fruit used.

You can make darker meringue by substituting some of the caster sugar for brown – but this does make them more gooey too!

Add a drop or two of red food colouring and just marble it in lightly for a pretty pink fleck to your meringue.

Interesting fact –

The Pavlova desert is named after the Russian prima ballerina, Anna Matveyevna Pavlova (1881-1931).  It was said that her dancing was as though she had wings – so light and airy – hence naming the case for this desert after her.

Strawberry Pavlova - wholeWhat is your easy-peasy party pudding?

Follow the Fiesta-Friday link to see more great foodie posts – and thanks for letting me join in, guys!



31 thoughts on “Perfect Party Pudding!

  1. Hello, Emma. 🙂 It’s nice to have you here at Fiesta Friday! And don’t you worry about the photos, as long as you are here and enjoying the party. 😉

    This dessert, btw, is so perfect to end a meal. I hope you are bringing enough for the big crowd. 🙂

    Have fun and happy FF15. ❤

  2. Pingback: Fiesta Friday #15 | The Novice Gardener

  3. Wow that is so pretty! And welcome to Fiesta Friday, I hope you enjoy the party. Perfectly airy and fluffy meringue is a bit of a kitchen skill test (one that I’m yet to master), yours looks just about perfect! 🙂

    • Thank you so much for your welcome –
      I have to say, I’m so glad I came…
      I’m looking forward to trying your chana masala –
      it looks like the type of indian cuisine that I love –
      fragrant and interesting!

  4. So happy to meet a new party-goer at FF! With a pudding like this, you’ve garnered life time membership. 😉 It looks delicious (I think your photos are great!) and sounds perfect!

  5. Hi Emma, ice to meet you through Fiesta Fridays! I had no idea what a pavlova is. Thanks for explaining and making it sound so simple!

  6. Hi Emma – welcome to Fiesta Friday! What a stunning entrance you have made with this pavlova – your photos are great and totally do it justice! Have you ever tried Nigella’s chocolate pavlova? She uses a little balsamic vinegar which does make it quite chewy! I am a bit busy with my co-hosting duties but will take a look at the rest of your blog soon x

    • Hi Selma, and thank you so much for your welcome – it’s great that we’re actually neighbours too!!
      No, I haven’t tried Nigella’s Chocolate Pavlova, so thank you for the suggestion!
      I really look forward to meeting you again soon!
      Emma x.

  7. Hey Emma! Welcome to Fiesta Friday! I love your Pavlova and your photos are great! I can see all of the gorgeous detail in your meringue and strawberries and I just want to eat a giant piece of this right now! Enjoy the party! 😀

  8. Yummy! Pavlova is one of my absolute favourite desserts and yours looks amazing! I’m ready with my spoon! (it’s great to see a fellow brit too!)

  9. Hi Emma! So glad you joined with Fiesta Friday and your pictures convey the deliciousness of this dessert perfectly. Let’s not count any of the calories from the white bits and just enjoy the whole pudding now! 🙂

  10. Emma, your photos are fine! And I love that you add all the tips to your recipe. They’re very helpful. As much as I love pavlova, I haven’t made it. It’s time, don’t you think? I’m waiting for my strawberries to start rolling in. Lots of huge flowers on the plants this year, so I expect a good harvest. Unless, of course, the birds have something else in mind. Last year they completely demolished my blueberries. Great to have you at the fiesta!

  11. Hi Emma – anyone whose blog has south london in it sparks my interest, and when they decide that in order to have a healthy dessert you just ignore the cream, well then I am totally hooked. Look forward to stopping by more often to see your plants and food. Oh and the photos, not as important as fun text. Some blogs post not photos and have millions of followers, some post loads and have almost none. And your photos are fine. Unless you want to win a food photography contest 🙂 – but I guess that is not your aspiration. It isn’t mine either:)

  12. Hello and welcome to the party i am a latecomer, well early to arrive, late to stay kinda haha…Pudding looks fab and didnt we have a lovely weekend? I am SW16, so you must be near me right? x

    • Thanks Simi – your chocolate tart looks amazing – the pastry especially: ‘melt in the mouth!!” I think good pastry takes tarts and flans to another dimension altogether! E 🙂

  13. Oh so much fun! We made our first Pavlova when a girlfriend from Australia came to visit with a mixture from a plastic egg type of container. It must have looked very strange coming through the x-ray machines in the airports, ha-ha. Your Pavlova looks so much prettier than mine – you have a special knack for making them 🙂

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