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Tom Kitchin recipe: Pavlova with strawberries

Tom Kitchin shows how easy it is to create a tantalising berry dessert with this recipe for pavlova with strawberries.

Published: August 2, 2016

Pavlova with strawberries

For the meringue:

Whisk the egg whites until they begin to froth, then add the
sugar. Once the mixture is forming soft peaks, place it into a piping bag. Line a tray with greaseproof paper and pipe the meringue into a circle. Fill the circle then pipe round the outside until the sides are high. Alternatively, make a meringue circle for each serving. Bake in the oven at 110C/Gas Mark ¼ for 1½hours.

For the Chantilly cream:

Whisk the cream, sugar and vanilla seeds in a bowl until whipped and add more sugar to taste. Layer the meringue with the cream and fresh strawberries and sprinkle with mint leaves.



  • 500g strawberries, hulled and halved
  • mint leaves to serve
  • For the meringue:
  • 200g egg whites
  • 400g caster sugar
  • For the Chantilly cream:
  • 200ml cream
  • icing sugar to taste
  • 1 vanilla pod, seeds scraped out
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