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Viva Strawberry Pavlova

Strawberry Pavlova

Brought to you by: Viva Strawberries
    8 serving

Prep time:

Cook time:

Serves: 8

Impress the whole family with this show stopping dessert. Indulgent, light and topped with gorgeous Viva strawberries, this delicious recipe is a great reminder that summer is right around the corner.
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  • 4 large egg whites
  • 200g caster sugar, plus 1 tsp for marinating
  • 500ml double cream
  • 1 tbsp icing sugar , plus extra for dusting
  • 400g Viva Strawberries
  • 2 tsp rose water
  • 1 pack small chocolates, or other chocolate sweets if you prefer
  • 1 tbsp grated chocolate


Step 1

Preheat the oven to 130C.

Step 2

Using an electric whisk, whip the egg whites until they turn white and frothy. Gradually add a spoonful of sugar, whisking well in between each spoonful, until all the sugar is combines, and the whites are stiff and glossy. Spoon the meringue onto a lined baking sheet and using a palette knife, spread into a circle. Build up the sides of the pavlova so when cooked there will be a well in the centre of the cream.

Step 3

Place on the middle shelf of the oven for 1 hour. Slice the strawberries in half and mix with the rose water and 1 tsp caster sugar and set aside.

Step 4

Once cooked, the meringue should be crisp and slightly golden, but it will still be soft in the middle. Leave to cool on a tray, before carefully sliding onto the serving plate. Spread the cream in the middle of the pavlova and top with the marinated strawberries, and a final dusting of icing sugar. Then sprinkle with the chocolate mini eggs and grated chocolate.

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