Strawberry Daiquiri pavlova
Serves: 8
Prep time: 20 minsTotal time: 
Photograph by Martin Poole
Strawberry Daiquiri pavlova
You can never have too many versions of a summer pavlova. The Daiquiri cream also tastes great poured over strawberries or raspberries too
Serves: 8
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
341Kcal
Fat
20gr
Saturates
13gr
Carbs
36gr
Sugars
36gr
Fibre
2gr
Protein
3gr
Salt
0.1gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 4 large egg whites
- 225g caster sugar
- 1 tsp cornflour
- 1 tsp white wine vinegar
For the topping
- 400g strawberries, hulled
- 300ml double cream
- 2 tbsp icing sugar
- 1 tbsp white rum
- Zest and juice of 1 lime
- 150g redcurrants
Step by step
Get ahead
Make to the end of step 3 a couple of days ahead; store the meringue in an airtight container.
- Preheat the oven to 140°C, fan 120°C, gas 1. In a large, clean bowl, whisk the egg whites until they form stiff peaks. Gradually whisk in the sugar, then the cornflour and vinegar.
- Pile the meringue on to a baking tray lined with baking paper to form a circle roughly 22cm in diameter. Make swirls and peaks in the meringue.
- Bake for 1 hour, then turn the oven off and leave the meringue inside until both the oven and the meringue are completely cold.
- For the topping, slice the strawberries. Next whip the cream with the icing sugar, rum and lime juice until it forms soft peaks. Pile it on to the pavlova and top with the fruit and lime zest.
