Delia Smith Pavlova Recipe

This easy Delia Smith strawberry pavlova is made with golden caster sugar meringue, mascarpone, fromage frais and fresh strawberry puree. The shell bakes crisp on the outside with a soft marshmallow centre, and there is no cornflour or vinegar in the mix. It serves six and takes about 90 minutes including cooling.

I make this every summer when strawberries are at their best, using a Kenwood hand whisk and a large Pyrex bowl. The mascarpone filling is the secret, it holds its shape far better than whipped cream and tastes richer too.

Strawberry Pavlova Ingredients

For the Meringue

• 3 large egg whites
• 175g golden caster sugar

For the Fruit Topping

• 400g fresh ripe strawberries, hulled (or raspberries/redcurrants)
• 1 dessertspoon caster sugar (for the puree)

For the Filling

• 1 x 250g tub mascarpone cheese, chilled
• 1 x 200g natural French fromage frais
• 1 teaspoon pure vanilla extract
• 1 rounded dessertspoon golden caster sugar

To Finish

• Icing sugar, for dusting

What You Will Need

You only need a few pieces of kit for this recipe. A Kenwood hand whisk is what I use to get the egg whites to stiff peaks without tiring your arm. A large glass mixing bowl works well because you can see the meringue texture as you whisk. Line your baking sheet with non-stick parchment so the pavlova lifts off cleanly after cooling.

How To Make Strawberry Pavlova

1. Whip the whites: Place the egg whites in a large, spotlessly clean glass bowl and whisk on medium speed until they form stiff peaks. Do not over-whisk at this stage or they will collapse and become grainy.
2. Add the sugar: Whisk in the golden caster sugar about a tablespoon at a time. Keep whisking after each addition until the mixture is thick, glossy and holds its shape.
3. Shape the meringue: Spoon about one-third of the mixture onto a baking sheet lined with parchment paper, forming a flat circle about 20cm across. Spoon large blobs of the remaining meringue around the edge so they join up to form a raised rim.
4. Swirl and bake: Make little decorative swirls in the meringue blobs with the tip of a skewer. Place in the oven preheated to 150°C, then immediately turn down the heat to 140°C (Gas Mark 1) and bake for 1 hour.
5. Cool: Turn the oven off but leave the pavlova inside until completely cold. This slow cooling prevents cracking.
6. Make the fruit puree: Put one-third of the strawberries into a mini chopper with one dessertspoon of caster sugar and blitz until smooth. Sieve into a bowl to remove seeds. Halve the remaining strawberries, leaving the small ones whole.
7. Make the cream filling: Whisk the mascarpone, fromage frais, vanilla extract and golden caster sugar together until smooth and thick.
8. Assemble: Lift the cooled pavlova from the liner and place on a serving dish. Spoon the vanilla cream into the centre well and arrange the halved strawberries on top.
9. Serve: Dust with sifted icing sugar and pour the strawberry puree over the top just before serving. Cut into wedges.

What Makes This Strawberry Pavlova Different?

• No cornflour, no vinegar: Most pavlova recipes use cornflour and white wine vinegar to create the marshmallow centre. Delia skips both entirely. The texture comes from adding the sugar slowly and baking at a low temperature. If your meringue weeps, the sugar was not dissolved fully, not because cornflour was missing.
• Mascarpone filling, not whipped cream: The mascarpone and fromage frais mix is thicker and richer than double cream. It holds its shape for hours without collapsing into the meringue.
• Golden caster sugar for the meringue: This gives a slight caramel undertone and a beautiful off-white colour. Regular white caster sugar does not produce the same result.
• Test the sugar has dissolved: Rub a small amount of the mixture between your thumb and finger. If it feels smooth, the sugar is dissolved. If it feels gritty, keep whisking. Undissolved sugar is the main cause of weeping.
• Never open the oven door: A rush of cold air while baking or cooling can collapse the whole pavlova. Leave it in the oven until completely cold, even if that means overnight.
• Avoid humid days: Meringue absorbs moisture from the air. If the kitchen is steamy or damp, the shell will turn sticky rather than crisp. Pick a dry day for best results.
• Try different toppings: Raspberries, redcurrants, mixed berries or passion fruit all work well. A spoonful of lemon curd swirled into the cream filling before topping with fruit is a lovely twist. For a chocolate version, fold two tablespoons of sifted cocoa powder into the meringue after adding the sugar.

What Should You Serve Alongside?

This is a rich dessert so it works best after a lighter main course. A simple roast chicken or grilled salmon with salad is enough before it arrives. It is a natural fit for summer gatherings, afternoon tea or dinner parties.

For drinks, a glass of dry sparkling wine cuts through the sweetness well. A strong espresso also works if you are serving it after dinner. For afternoon tea, Earl Grey is a good match because the bergamot complements the fruit. If you want an alternative dessert for tea, a Victoria sponge is a safe bet.

Does This Keep Well?

The unfilled meringue shell keeps for up to two weeks in a large airtight container in a cool dry place. Do not put it in the fridge or it will go sticky. You can also freeze the empty shell wrapped in foil for up to a month.

Once assembled with the cream and fruit, eat it within two to three hours. After that the moisture softens the crisp shell. Leftovers will keep in the fridge for a day but the texture goes soft. The golden rule: assemble just before serving.

Nutrition Facts

• Calories: 380
• Total Fat: 22g
• Saturated Fat: 14g
• Cholesterol: 65mg
• Sodium: 50mg
• Total Carbohydrates: 42g
• Dietary Fibre: 2g
• Sugar: 38g
• Protein: 4g

Nutrition information is estimated per slice (based on 6 servings).

Frequently Asked Questions

Do you need cornflour for pavlova? No. Most recipes use cornflour and vinegar but Delia’s version relies on slow sugar addition and low oven temperature to create the marshmallow centre. The result is just as soft inside and crisp outside without either ingredient.

What is the difference between meringue and pavlova? A standard meringue is baked until dry and crisp all the way through. A pavlova is baked at a lower temperature so the outside goes crisp but the inside stays soft and marshmallowy.

How does Delia’s pavlova compare to Mary Berry’s? Mary Berry uses a four-egg-white meringue with cornflour and vinegar, filled with whipped cream. Delia uses three egg whites with no cornflour, and fills hers with mascarpone and fromage frais for a richer, denser result.

Why did my pavlova crack? The most common cause is sudden temperature change from opening the oven door while baking or removing the pavlova before it has cooled. Leave it in the switched-off oven until completely cold.

Can I make mini pavlovas instead of one large one? Yes. Spoon the meringue into six individual nests on the baking sheet instead of one large circle. Reduce the baking time to about 40 minutes and check them at 35.

Try More Recipes:

• Delia Smith Victoria Sponge​ Cake Recipe
• Delia Smith Lemon Meringue Pie Recipe
• Delia Smith No Bake Lemon Cheesecake Recipe