Delia Smith Meringue Pavlova

Delia Smith’s Meringue Pavlova is made with egg whites, golden caster sugar, fresh ripe strawberries, mascarpone, vanilla extract, and natural French fromage frais. This delicious Meringue Pavlova recipe creates a delightful dessert that takes about 1 hour and 20 minutes to prepare and can serve up to 6 people.

Delia Smith Meringue Pavlova Ingredients

For the meringue:

• 3 large egg whites
• 175g (1 cup) golden caster sugar
• 400g (14 oz) fresh ripe strawberries, hulled
• 1 tablespoon caster sugar

For the filling:

• 250g (8.8 oz) mascarpone, chilled
• 1 teaspoon vanilla extract
• 200g (7 oz) natural French fromage frais
• 1 tablespoon golden caster sugar
• Icing sugar for dusting

How To Make Delia Smith Meringue Pavlova

1. Prepare the meringue: Preheat the oven to 150°C (300°F), gas mark 2. Put egg whites in a clean bowl and whisk until stiff. Gradually add 175g (1 cup) sugar, whisking each time until fully mixed.
2. Shape the meringue: Spoon one-third of the meringue onto a baking sheet, making a 20 cm (8-inch) circle. Add blobs of meringue around the edge to form a ring. Swirl the meringue with a skewer.
3. Bake: Put the meringue in the oven, then turn the heat down to 140°C (275°F), gas mark 1. Bake for 1 hour. Turn off the oven and let the meringue cool completely inside.
4. Prepare the filling: Mix the mascarpone, vanilla extract, fromage frais, and 1 tablespoon golden caster sugar.
5. Prepare the strawberries: Blend one-third of the strawberries with 1 tablespoon of sugar and strain into a bowl. Cut the rest of the strawberries in half, leaving the smaller ones whole.
6. Assemble the Pavlova: Place the cooled meringue on a dish. Spoon the vanilla cream into the center. Arrange the strawberries on top, dust with icing sugar, and pour the strawberry purée over just before serving.

Recipe Tips

• Use Room Temperature Egg Whites: Let the egg whites come to room temperature before whisking. They whip up better this way.
• Avoid Grease: Ensure your bowl and beaters are completely clean and free of grease. Any grease can prevent the egg whites from whipping properly.
• Add Sugar Slowly: Add the sugar a little bit at a time while whisking. This helps it dissolve well and makes the meringue smooth.
• Let the Meringue Cool Completely: After baking, turn off the oven and let the meringue cool inside. This keeps it from cracking.
• Assemble Before Serving: Put the filling and strawberries on the meringue just before you serve it. This keeps the meringue crispy.

What To Serve With Meringue Pavlova?

This light and crispy Pavlova pairs well with fresh berries, whipped cream, a drizzle of fruit purée, or a sprinkle of nuts. It also can be served alongside a fruit salad, a scoop of sorbet, a light lemon curd, or a dollop of yogurt for a delicious dessert.

How To Store Leftovers Meringue Pavlova?

• Refrigerate: Let the leftover Pavlova cool completely to room temperature. Store it in an airtight container in the fridge for up to 2 days. The meringue may soften slightly over time.
• Freeze: Freezing is not recommended for Pavlova as it can affect the texture of the meringue. The meringue may become soggy when thawed.

Delia Smith Meringue Pavlova Nutrition Facts

Serving Size: 1 slice (approx. 1/8 of the Pavlova)

• Calories: 250
• Total Fat: 8g
• Saturated Fat: 3g
• Cholesterol: 40mg
• Sodium: 30mg
• Potassium: 180mg
• Total Carbohydrate: 39g
• Dietary Fiber: 1g
• Sugars: 37g
• Protein: 4g

Try More Delia Smith Recipes:

• Delia Smith Minestrone Soup
• Delia Smith Lemon Tart
• Delia Smith Tomato Soup
• Delia Smith Rock Cake Recipe