Delia Smith Pavlova Recipe

This easy pavlova recipe is made with golden caster sugar meringue, mascarpone, fromage frais, vanilla and fresh strawberries. The shell bakes crisp on the outside with a soft marshmallow centre, then gets filled with a thick vanilla cream and topped with strawberry purée. It serves six and takes about 90 minutes including cooling.

I make this every summer when strawberries are at their best and it never fails to get a reaction at the table. The mascarpone filling is the secret it holds its shape far better than whipped cream and tastes richer too.

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 purée)

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

How To Make Delia Smith Pavlova Recipe

1. Whip the whites: Place the egg whites in a large, spotlessly clean bowl and whisk 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 20 cm 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 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 purée: 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 purée over the top just before serving. Cut into wedges.

What Is the Secret to a Perfect Pavlova?

The filling is what sets this recipe apart. Delia uses mascarpone mixed with fromage frais instead of whipped cream, which gives you a thicker, richer result that holds its shape and does not weep into the meringue as quickly.

Golden caster sugar is worth using for the meringue itself. It gives a slight caramel undertone and a beautiful off-white colour that you do not get from regular white sugar.

The most important rule is to never open the oven door while the pavlova bakes or cools. A rush of cold air can collapse the whole thing. You know it is done when it lifts cleanly off the parchment if it sticks, it needs more drying time.

For a different topping, raspberries, redcurrants or passion fruit all work well. The tartness cuts through the sweetness of the meringue nicely. If you want to go further, a spoonful of lemon curd swirled into the cream filling before topping with fruit is a lovely twist.

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 you do not want anything too heavy before it arrives.

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.

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 you have assembled it with the cream and fruit, you need to 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 becomes soft — more like an Eton mess than a pavlova.

Nutrition Facts

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

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

FAQs

Try More Recipes:

• Delia Smith Victoria Sponge​ Cake Recipe
• Delia Smith Fruit Cake​ Recipe
• Delia Smith Dundee Cake Recipe​