Guest chef

Sarah Randell

Our very own food director, and former food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of the delightful baking book, Family Baking and Marmalade; A Bittersweet Cookbook.

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Strawberry Daiquiri pavlova

  • Serves 8
  • Prep 20 mins
  • Total time 1 hr 20 mins, plus cooling
3.2/5 rating (34 votes)
Strawberry Daiquiri pavlova
Strawberry Daiquiri pavlova

step by step

  • 1Preheat 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.
  • 2Pile 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.
  • 3Bake for 1 hour, then turn the oven off and leave the meringue inside until both the oven and the meringue are completely cold.
  • 4For 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.
  • Photograph by Martin Poole

Get ahead

Make to the end of step 3 a couple of days ahead; store the meringue in an airtight container.

You will need

  • 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

+ Nutritional Information